Add garlic, tomatoes, extra virgin olive oil, and a couple pinches of salt to a cast iron skillet.

Lay dry spaghetti on top, then pour in just enough water to cover everything.

Bring to a boil, cover, and cook over medium-high for 8–12 minutes, until pasta is al dente.

Add the red pepper flakes, grated parmesan and pecorino romano cheese. Stir occasionally to keep it from sticking.

Take off the heat, toss in arugula to wilt, then mix in grated cheese. Stir well until a creamy sauce forms. Top with fresh basil, and basil infused olive oil.

Serve and enjoy!