1/2 c. olive oil, preferably extra virgin
2-3 cloves garlic, thinly sliced
1/3 c. chopped fresh parsley, preferably flat Italian parsley
1 tsp. dried red pepper flakes
1 lb. spaghettini (thin spaghetti)
1/2 c. chicken broth
1 c. chopped, seeded, peeled plum tomatoes
1 tbsp. plus 1 tsp. fresh lemon juice
Salt to taste
Freshly ground pepper to taste
1 bunch arugula, large stems removed, shredded

Heat oil in large heavy skillet over medium heat until rippling. Remove from heat and stir in garlic, parsley and red pepper. Let stand.

Cook pasta in large pot of salted boiling water, until tender, but still firm to the bite. Drain thoroughly. One minute before the pasta si done, add brown, tomatoes, lemon juice, salt, and pepper to the seasoned oil. Heat just to boiling. Add drained pasta and arugula, toss to coat. Transfer to serving bowl. Serve at once. Serves 4.