8 ounces Spaghetti
1 T extra-virgin Olive Oil
2 cloves Garlic, minced
1/3 C chopped flat-leaf Parsley
1/4 C pitted chopped Spanish or Greek Olives
2 T Capers
1 t Anchovy paste
1 T fresh Oregano Leaves or 1 t dried
1/8 t crushed Red Pepper Flakes
1 (14-oz) can diced Tomatoes, preferably “no salt added”
3/4 C chopped fresh Arugula
1/4 C grated Parmesan

(NOTE: This can turn out a little dry. Add extra tomato sauce or leave the liquid with the olives and capers.

Bring a large pot of water to a boil, add pasta and cook according to the directions on the package.

While the pasta is cooking, heat the oil in a large skillet over a medium flame. Add the garlic and sauté until fragrant, about 1 minute. Add the parsley, olives, capers, anchovy paste, oregano and crushed red pepper to the skillet, and sauté for 2 minutes more. Add the tomatoes and simmer for about 5 minutes. Stir in the arugula and simmer for 1 minute more, until the greens wilt slightly.

When the pasta is done, drain it and add it to the skillet, tossing it with the sauce to combine. Top with grated cheese.