Ingredients

• 1 Tablespoon minced garlic
• 1/2 teaspoon red pepper flakes, or to taste
• 2 Tablespoons olive oil
• 1(28-ounce) can crushed tomatoes
• 20 black olives (oil-cured), pitted and chopped
• Table salt
• 1 large bunch arugula (about 1/3 pound), stemmed and washed thoroughly
• MAKES ENOUGH FOR 1 POUND OF PASTA

Instructions

1. Heat garlic and pepper flakes with oil in large saucepan. When garlic starts to color, stir in tomatoes and olives; simmer over medium heat until sauce thickens a bit, about 10 minutes. Season to taste with salt, if necessary. Stir in arugula when ready to toss with pasta.
2. Serve, passing grated Parmesan cheese separately, if desired.