Rigatoni with tomatoes, scallops and arugula

Ingredients:

• 5 tablespoons extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• 0.5 tsp red pepper flakes + extra for sprinkling
• 1 can (800g) canned whole peeled San Marzano tomatoes, crushed by hand
• 220 g mezzi rigatoni pasta (about 4 cups)
• 1/4 cup dry white wine
• 340 g medium scallops, drained and halved lengthwise
• 4 cups fine arugula
• 1 lemon

Preparation:

1. Bring a large saucepan of water to a boil. In another large, wide saucepan or cauldron, heat 3 tablespoons of olive oil over medium-high heat. Add the garlic and cook, stirring occasionally, until golden brown, 2-3 minutes. Add the red pepper, tomatoes, and 1/2 teaspoon of salt. Bring to a boil and simmer until the sauce thickens, 7-10 minutes.
2. Meanwhile, add the pasta to the boiling water and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water and drain the rest.
3. Four minutes before the pasta is done, add the wine and scallops to the tomato sauce, stirring to evenly distribute the scallops throughout the pan. Cook at a low simmer until tender, about 4 minutes.
4. Add the pasta and 0.5 cups of the cooking water to the scallop sauce. Cook, stirring, until the pasta is well coated, 1-2 minutes. Add a little of the remaining cooking water, a few tablespoons at a time, if the pasta looks dry; season with salt to taste. Stir in 3 cups of arugula until slightly wilted.
5. Divide the pasta among bowls. Top with the remaining arugula and drizzle with the remaining 2 tablespoons of olive oil. Finely grate lemon zest over the pasta and sprinkle with red pepper flakes.