This meal really isn't anything special--just spaghetti with a marinara sauce and some arugula--except that it is special. After I cooked the pasta, I tossed it into some garlic-cooking olive oil and fried it up for a minute or so. I learned this trick from the wonderful woman I lived with in Spain some 8 years ago.
At least from what I tasted, Spain's version of prepared marinara sauce was a little nearer to ketchup than what you can buy in the jar here. But I loved to eat my señora's pasta because she always fried it in a little garlicky olive oil before serving. This was no surprise. Everything in Spain is fried in garlicky olive oil. But it was so delightfully tasty. Try it next time you pull a bag of old marinara sauce out of your freezer and gaze upon it with ennui. This is a meal of leftovers that tastes bright and new. Add the arugula, or some spinach, and you can even call it "fresh."
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