Directions

1. Preheat oven to 425 degrees

2. Cut the baguette into ½ inch slices. Drizzle both sides with a little olive oil. Bake in the centre of the oven for 14 minutes - turn half way or until golden brown!

3. While still warm, rub one side with the garlic. Set aside

4. While the crostini are in the oven, place the tomatoes in a large bowl and crush with your hands. Set aside

5. Heat ⅓ cup of extra virgin olive oil in a large skillet over low heat. Cook the minced garlic and hot pepper flakes until fragrant (about 30 seconds!)

6. Add the crushed tomatoes and season with salt and pepper

7. Stir very well and incorporate the oil into the sauce

8. Add in the basil, raise the heat to a medium-low and bring to a simmer

9. Add in the Zoglo's Meatballs. Return to a simmer, cover with a lid and cook for 10 minutes

10. Cook pasta in a large pot of salted water to package directions

11. Strain the pasta and add to the pan of sauce and meatballs. Toss to coat

12. Place arugula into a large bowl, drizzle with olive oil and the juice from half the lemon

13. Season with salt and pepper. Toss to coat then garnish with parmigiano

14. Place the pasta in a serving dish, spoon a little more sauce over the top and garnish with parmigiano cheese, a drizzle of extra virgin olive oil and basil leaves

15. Serve alongside the crostini and salad