Bucatini Aglio e Olio with Wilted Arugula

Aglio e olio is a pasta dish that finds its origins in the south of Italy—some say Naples, some say the region of Abruzzo. No matter where it comes from, it’s a true celebration of Italian pantry cooking. Take lots of aglio (garlic), combine it with good olio (olive oil), plus a healthy dose of fiery red pepper flakes, and you have a pasta sauce that is so much greater than the sum of its parts. Although spaghetti is traditional, I love using toothsome bucatini, which is a bit thicke