Spaghetti Pomodoro - Ends + Stems with Chef Alison

Name: Spaghetti Pomodoro - Ends + Stems with Chef Alison
Ingredients: 1 1 ⁄ 2 pounds Whole Tomato (Early Girl variety if you can find them); 2 Tablespoons Extra Virgin Olive Oil (divided); 1 teaspoon Kosher Salt (divided, plus more for the pasta water); 1 package Spaghetti; 1 ⁄ 2 Yellow Onion; 3 cloves Garlic; 4 Tablespoons Unsalted Butter; 5 cups Arugula (baby variety, or your favorite green); 3 Tablespoons Salad Dressing (vinaigrette, or balsamic vinegar and oil, or your dressing of choice); 1 ⁄ 2 teaspoon Black Pepper (optional); 1 ⁄ 2 teaspoon Red Pepper Flakes (optional); 1 ⁄ 2 cup Parmesan Cheese

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Ingredients

1 1 ⁄ 2 pounds Whole Tomato (Early Girl variety if you can find them)
2 Tablespoons Extra Virgin Olive Oil (divided)
1 teaspoon Kosher Salt (divided, plus more for the pasta water)
1 package Spaghetti
1 ⁄ 2 Yellow Onion
3 cloves Garlic
4 Tablespoons Unsalted Butter
5 cups Arugula (baby variety, or your favorite green)
3 Tablespoons Salad Dressing (vinaigrette, or balsamic vinegar and oil, or your dressing of choice)
1 ⁄ 2 teaspoon Black Pepper (optional)
1 ⁄ 2 teaspoon Red Pepper Flakes (optional)
1 ⁄ 2 cup Parmesan Cheese