Crush garlic and jalapeno together until they become a coarse paste. Spoon into a medium-sized bowl. Add lemon zest, lemon juice and olive oil.
Peel tomatoes by bringing water to boil in a medium pot. Remove from heat, add tomatoes and let them sit for a couple minutes. Remove tomatoes from water. Let them cool enough so you can handle them. Gently pierce them with the point of a knife. Their skins should slip right off.
Dice tomatoes small. Add tomatoes and all their juice to the garlic, chili and lemon mixture. Stir together and add a pinch of sea salt.
Make pasta according to directions and cook until just tender. Remove from heat. Drain well, then return pasta to pot.
Toss with sauce. Add arugula, a handful at a time, tossing lightly until the greens just start to wilt, about 3 to 5 minutes.
Season to taste with additional sea salt and pepper and serve at once.