Tagliatelle with Wilted Arugula

Bring to a rolling boil in a large pot:

6 quarts water

2 tablespoons salt

Add and cook until tender but firm:

1 1/4 pounds fresh tagliatelle, or 1 pound dried

Meanwhile, heat in a skillet or wok over medium heat:

2 to 4 tablespoons olive oil

Add and cook until barely coolored:

1/4 cup minced onion

4 cloves garlic, shopped

1 to 3 fresh hot chili peppers, seeded and finely diced

Increase the heat to high and drop in:

3 big handfuls fresh arugula or mixed tart salad greens

Cook, stirring, until the greens are wilted.  Drain the pasta and toss it with the greens, assing:

Salt & Pepper to taste

Shavings of pecorino cheese or crumbled fresh goat cheese

Serve immediately