Ingredients

• 8 ounces whole-wheat thin spaghetti, vermicelli or angel hair
• 1 tablespoon extra-virgin olive oil
• 2 cloves garlic, minced
• 1/3 cup chopped flat-leaf parsley
• 1/4 cup pitted chopped Spanish or Greek olives
• 2 tablespoons capers
• 1 teaspoon anchovy paste
• 1 tablespoon fresh oregano leaves or 1 teaspoon dried
• 1/8 teaspoon crushed red pepper flakes
• 1 (14-ounce) can diced tomatoes, preferably "no salt added"
• 3/4 cup chopped fresh arugula
• 1/4 cup grated Parmesan

Directions

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 saute until fragrant, about 1 minute. Add the parsley, olives, capers, anchovy paste, oregano and crushed red pepper to the skillet, and saute for 2 minutes