Spinach Fettucine with Arugula and Tomatoes

1 lb spinach fettucine
salt
4 T olive oil, plus more to finish
3 garlic cloves, chopped
2 small dried chiles, broken in half, or several pinches red pepper flakes
6 or more cups mature arugula leaves, large stems removed, leaves coarsely chopped
4 roma tomatoes, seeded and diced
3 T chopped parsley
freshly grated Parmesan or Pecorino Romano

Drop the pasta into plenty of salted boiling water and cook until al dente.

Meanwhile, heat the oil in a large skillet, add the garlic and chile, and cook over medium heat until the garlic turns light gold. Add the arugula, season with a few pinches salt, and saute until wilted. Stir in the tomatoes and parsley and turn off heat. When the pasta is done, scoop it out and add directly to the pan. Toss well and serve with a dusting of cheese and extra virgin olive oil drizzled over the top.

From Deborah Madison's book Vegetarian Cooking For Everyone.