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.