• Chop the onion, slice the garlic, crumble the cheese and break up the tomato the night before (store each in their own container).
• The sauce can be made up until two days ahead of time. Wait to add the arugula into the sauce until just before you're going to serve it. When reheating, be careful to not let the sauce come to a boil.
• Alternatively, you can make the red sauce, cool it and freeze it. The day before you want to serve it, thaw it in the fridge, then reheat and continue with the pureeing step.
• If I'm going to eat pasta, I want it to be the best piece of pasta it can be. I always cook only the amount we're going to eat (this is great for portion control, too). If we're eating the rest of it two nights later, I'll cook a new pot of pasta, then.