La Buona Tavola/The art of cooking

Fusilli with shrimp, tomatoes and arugula
Ingredient:
1 pound of Italian pasta
1 pound. medium shrimp, cleaned and deveined,
3 cups ripe, cherry tomatoes cut in half,
2 cloves garlic, peeled and minced,
3 table spoon of olive oil,
1 bunch fresh, washed arugola, torn into pieces,
salt, pepper and red pepper flakes as neded.

Preparation:
While waiting for the pasta water to boil, (ensure you have enough water), heat the oil in a heavy frying pan and then add the shrimp. Cook for a couple minutes, or just until the shrimp turn pink. Add the garlic, salt and pepper, red pepper flakes, and tomatoes, and mix well. Cook only for an other minute or two and then turn off the heat, Cook the pasta until it is al dente, drain it reserving a small cup of the pasta watere, and return the pasta to the pot. Add the shrimp mixture and arugula, and cook for a minute or two over high heat until is piping hot and the arugula is wilted. If the mixture seems a little dry, add a spoonful of the pasta water. Serve and Buon Appetito.

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