RECIPE BY 
  
CHEF         Joseph T Bonanno
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Ingredients

1/2 Cup Extra Virgin Olive Oil

6 cloves garlic, peeled and sliced thin

6-8 ripe plum tomatoes, chopped

1/2 teaspoon salt 1 bunch fresh Arugula

1/2 pound fresh Mozzarella, cut into dice sized cubes

1 pound Penne pasta Parmesan cheese to taste

Dried red pepper flakes Preparation

Preparation

Heat oil to medium.  Add garlic and saute until just before golden, do
not burn. Pour into large bowl.

In another bowl, toss tomatoes with
salt.  Cut Arugula into strips and toss most with tomatoes, saving some to
top dish before serving.

Mix together with oil, garlic, greens and
tomatoes. Cook pasta according to directions.

Drain pasta and immediately,
while pasta is hot, mix all ingredients with hot pasta. Toss well to
melt cheese, sprinkle top with remaining arugula and red pepper flakes.