3 medium, ripe tomatoes, cored and cut into 1/2-inch cubes
1 pound spaghetti
Cook the pasta according to the directions on the package.
Wash and dry the arugula. Slice the leaves crosswise into thin strips, and set them aside in a bowl large enough to hold the spaghetti.
In a large skillet, heat the oil to medium heat. Add the garlic, and sauté until golden, about 2 minutes. Add the tomatoes and salt and cook, stirring occasionally, just until the tomatoes are heated through, about 2 minutes.
Toss the cooked pasta and tomato sauce with the arugula, mixing until the arugula wilts. Divide among individual bowls, and serve immediately.
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