Cook the Pasta:

Fill a large pot with water, add a pinch of salt, and bring it to a boil.

Add the pasta and cook according to package instructions until al dente (usually around 8–10 minutes).

Once cooked, reserve about a cup of pasta water, then drain the pasta in a colander and set aside.

Sauté the Garlic and Tomatoes:

In a large skillet, heat the olive oil over medium heat.

Add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn it!

Add the halved cherry tomatoes and cook for about 5 minutes, stirring occasionally until the tomatoes start to soften.

Combine the Ingredients:

Once the tomatoes are soft, add the cooked pasta to the skillet.

Toss everything together, adding reserved pasta water gradually until you reach your desired consistency.

Stir in the arugula, salt, and pepper. The heat will wilt the arugula slightly.

Serve:

Plate the pasta and finish with grated Parmesan cheese and a sprinkle of red pepper flakes if desired.

Enjoy immediately!