Ingredients

• 1 pound capellini noodles

• 5 cloves garlic, minced

• 2 shallots, minced

• zest and juice of 2 lemons

• 2/3 cup olive oil

• 1 teaspoon kosher salt, plus an additional pinch

• 1/2 teaspoon pepper

• pinch of crushed red pepper flakes

• 1 bag arugula

• 2 16-ounce containers mini heirloom tomatoes

• 1/2 cup freshly grated parmigiano reggiano

Directions

Heat olive oil in large sauté pan. Add garlic, shallots and lemon zest. Cook for 1 minute. Add tomatoes, salt, pepper and red pepper flakes and cook until tomatoes soften and some start to burst. Add lemon juice and arugula and a pinch of kosher salt. Let cook together until arugula cooks down.

Add cooked pasta and parmigian. Blend together and serve with a tad more grated cheese. Enjoy!

Until next time, Kris