Pasta Puttanesca

I had my doubts about just how tastey this pasta sauce would be. It was so simple to put together and had so few ingredients.....nothing fancy. Let me just tell you, never underestimate the power of a few simple ingredients! This was so incredibly good and so quick to put together! I think the key is to let it simmer for about 20 minutes so that all the flavors are able to really mix together. This is honestly one of my new favorite pasta sauces! I served this with rosemary garlic foccacia bread, and roasted zucchini and mushrooms. I grilled a piece of mahi mahi and chicken. I was in the mood for fish and my husband in the mood for bird. This meal is going on our favorites list! This recipe comes from Ellie Kreiger's book The Food you Crave. I LOVE this cookbook. We have enjoyed every recipe!

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 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.