This delicious sauce with its alluring aroma and fresh ingredients is a great wintertime or anytime pasta sauce!
1 lb spaghetti, vermicelli or angel hair (or your favorite)
2 large cans crushed San Marzano plum tomatoes
2 tablespoon extra-virgin olive oil
4 cloves garlic, minced
1/3 cup chopped flat-leaf parsley
1/4 cup pitted chopped olives (Greek, Spanish, black)
2 tablespoons capers
8 anchovy filets (adds a nice layer of flavor)
1 teaspoon oregano
1/2 teaspoon crushed red pepper flakes
3/4 cup chopped fresh arugula
1/4 cup grated Parmesan
Bring a large pot of water to boil and cook the pasta according to the package directions. As the pasta cooks lets make the sauce. This is a very fresh quick sauce and there is no need to cook it for hours as you might be tempted.
Take a large sauté pan and over medium heat and add olive oil, when hot sauté the garlic for 2 minutes.
Next, add the parsley, olives, capers, anchovies, oregano, red pepper and the arugula and sauté for another minute stirring until the arugula has wilted.
At this point add in the canned plum tomatoes and gently simmer for 15-20 minutes. When the pasta is ready, drain the water from the pasta and add the pasta right into the sauté pan and toss together with the sauce. Top with parmesan cheese and Enjoy!