Cook the spaghetti in boiling salted water.
In the meantime, sort, wash, clean and dry the arugula.
Halve the tomatoes and chop the garlic.
Heat the oil in a pan, add the garlic and sauté until translucent.
Drain the spaghetti, reserving some of the cooking liquid. Add the spaghetti to the pan with the tomatoes and 2 – 3 tablespoons of cooking liquid and toss briefly.
Arrange on warmed plates. Serve sprinkled with arugula and parmesan if desired.
