Whole-Wheat Spaghetti With Arugula

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2 tablespoons olive oil, divided

1/4 teaspoon crushed red pepper

2 garlic cloves, minced

1 cup chopped tomato

1 pound arugula, trimmed and torn (about 16 cups)

4 cups hot cooked whole-wheat spaghetti (about 8 ounces uncooked pasta)

1 1/2 tablespoons red wine vinegar

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup (2 ounces) grated fresh Parmesan cheese

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