By former apprentice Shad Bridges, Fort Hill Farm
1 lb. Angel hair pasta 1 medium onion, diced
1 28 oz. can organic diced tomatoes 1 tsp crushed chili flakes
1 bag Arugula, cleaned ½ tsp black pepper
3 cloves garlic, minced 1 TBSP olive oil
1 tsp salt
Bring a large pot of water to boil, add pasta and cook until al dente; drain. While boiling water, sauté garlic and onion in the olive oil in a large skillet until translucent. Add remaining ingredients and simmer 15-20 minutes. Toss pasta in pan with sauce for five minutes and serve with grated cheese.