We were asked to demo a this dish at Macy’s in San Francisco to celebrate the San Francisco marathon.
In sauté pan add oil, red chili flake and garlic, sauté for 1 minute over medium heat and then add tomatoes and ½ the arugula, sauté and add marinara sauce stir for another minute and add butter, cream and salt.
Let sauce reduce until it thickens up a bit then add cooked pasta that has been reheated (strained) in boiling salted water, top with remaining chopped arugula, fried leeks and parmesan cheese and drizzle basil pesto!