Spaghetti with Beans and Tomatoes - Serves 4 with leftovers

This is a great dish that's quick and easy. The kids loved it and it makes plenty for leftovers.

1 pd spaghetti, cooked to pkg directions
1/2 cup reserved pasta water
2 tbs olive oil
1 tbs red pepper flakes
1 tsp Kosher salt
2 tbs minced garlic
1 pkg of red, cherry tomatoes, halved
2 150z cans Great Northern Beans
1 5oz pkg arugula
Olive oil for drizzling
Grated Parmesan cheese

Set cooked pasta aside, reserving 1/2 cooking liquid. Meanwhile, heat large skillet with olive oil, adding garlic and red pepper. Simmer and stir occasionally for about 2 minutes or until garlic begins to brown. Add Kosher salt, tomatoes and beans. Stir and simmer for 5 minutes. Add pasta, arugula and reserved liquid. Toss to coat. Add parmesan cheese and drizle olive oil on top. Serve and enjoy!