Pasta puttanesca

Ingredients:

• 220 g whole grain spaghetti, vermicelli, or capellini
• 1 tbsp. l. olive oil
• 2 cloves garlic, crushed
• 1/3 cup chopped parsley
• 1/4 cup chopped pitted olives
• 2 tbsp capers
• 1 teaspoon anchovy paste
• 1 tbsp fresh oregano leaves or 1 tsp dried
• 1/8 tsp red pepper flakes
• 1 can (400 g) of canned chopped tomatoes in their own juice, preferably without salt
• 3/4 cup chopped fresh arugula
• 1/4 tbsp. grated parmesan

Preparation:

1. In a large saucepan, bring water to a boil, add pasta and cook according to package directions.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. 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 another 2 minutes. Add the tomatoes and sauté for about 5 minutes. Stir in the arugula and sauté for another 1 minute, until the greens are slightly wilted.
3. When the pasta is done, drain and add it to the pan, tossing it with the sauce until evenly combined. Sprinkle with grated cheese.