adapted from Ellie Krieger, The Food You Crave
8 oz. whole-wheat thin spaghetti, vermicelli, or angel hair
2 TBSP extra-virgin olive oil
3 cloves garlic, minced
1/2 yellow onion, chopped
1/4 c. chopped flat-leaf parsley
1/8 c. pitted chopped Kalamata olives
2 TBSP capers
1 TBSP fresh oregano leaves or 1 tsp. dried
1 tsp. crushed red pepper flakes
1 (14-oz.) can diced tomatoes with juices, preferably "no salt added"
3/4 c. chopped fresh arugula
1/4 c. grated Parmesan
1. Bring a large pot of water to a boil, add pasta and cook according to the directions on the package.
2. While the pasta is cooking, heat the oil in a large skillet over a medium flame.
3. Add the garlic and onions and saute until fragrant, about 1 minute. Add the parsley, olives, capers, oregano and crushed red pepper to the skillet, and saute 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.4. When the pasta is done, drain it and add it to the skillet, tossing it with the sauce to combine. Top with grated cheese. Serves 3-4.