This dish nicely blends distinctive ingredients. You may substitute chopped fresh spinach for the arugula if you wish. It also makes a good side dish.

Serves: 3-4 main servings, or 5-6 side dish servings.

Time: 25 minutes

3	lb	Fresh pear tomatoes (or 1 28-ounce can whole tomatoes)
2	tbsp	Olive oil
2	med	Cloves garlic, minced
1/2	tsp	Dried red chili flakes
2/3	C	Chopped calamata olives
12	oz	Dried cappellini
3	C	Chopped arugula

• Blanch the tomatoes by immersing them in several quarts of boiling water for a minute or two. Use a slotted spoon to lift them from the pot and immediately plunge them into a basin of cold water. When the tomatoes are cool enough to handle, peel them and cut out and discard the stem ends. Cut the tomatoes in half crosswise and gently squeeze over the sink to remove the juicy seed pockets. Coarsely chop the tomatoes and set aside.
• Bring the blanching water back to a boil for the pasta. (If you're using canned tomatoes, drain them, reserve the juice for another use such as a soup stock. Coarsely chop and set aside. Put several quarts of water on to boil for the pasta.)
• Heat the olive oil over medium heat in a large, heavy-bottomed skillet. Add the garlic and chili flakes and saute for a minute, stirring constantly. Add the tomatoes, increase the heat to medium-high, and simmer about 10 minutes, stirring frequently, until the sauce is somewhat reduced. Stir in the olives.
• Meanwhile, cook the pasta in rapidly boiling water until al dente. Drain well and toss with the arugula in a warmed serving bowl. Add the tomato sauce and toss to combine. Serve immediately.