Rotini with Arugola and Spicy Tomato Sauce

This was a really tasty, quick and easy dinner.

1 28 oz can of diced tomatoes

1/2 a 5 oz container of Arugola (if you can find bulk get a couple good sized handfuls , I could only find it pre-packaged)

Pinch of ground cayenne

1/4 cup extra virgin olive oil

Salt to taste

1 pound rotini

Parmesan Cheese

Empty can of tomatoes into a large bowl. Finely chop the arugola and add it to the tomatoes. Add cayenne, salt and olive oil. Stir it all together. Let the sauce sit at room temperature for at least 15 minutes to let the flavors mix. Cook pasta according to the package. Drain pasta. Heat the sauce until bubbling, add pasta. Toss and serve. Top with parmesan cheese.