- 1 pound spaghetti
- Kosher salt
- 1 24-ounce jar good marinara sauce (recommended: Mario Batali)
- 1 small bag baby arugula, roughly chopped
- 1 ball fresh mozzarella, drained and finely chopped
- Black pepper
- Freshly grated Parmesan cheese
Bring a large pot of water to a boil and salt it. Add the pasta and cook in your usual way until al dente. Drain.
In the same pot, heat the marinara sauce over medium heat until it's just starting to bubble. Add in the arugula, and the pasta. Season with salt and pepper, and toss with tongs until well combined. The arugula will wilt slightly. Top with the mozzarella, toss again, and serve immediately, fresh freshly grated Parmesan on the side.
print this recipe