1/4 cup olive oil
1 teaspoon minced garlic
1 serrano or jalapeno chile sliced thin
2 Tablespoons drained capers or chopped olives
1 pound linguine
8 large plum tomatoes or 2 cups canned crushed tomatoes
4 oz fresh arugula
Salt and pepper
1 cup grated romano cheese
1. Heat oil over medium heat. Add garlic, chile and capers/olives. Cook for 1-2 minutes then set aside.
2. Cook pasta. Drain and reserve 1/4 cup cooking water. Place cooked pasta in a large serving bowl.
3. Add pasta cooking water to garlic/chile mix and bring to a boil. Add tomatoes and arugula and cook only until warm.
4. Pour sauce over pasta. Season with salt and pepper and top with grated cheese.