Capellini With Tomatoes, Arugula & Kalamata Olives

16oz dried capellini
1 1/2 tsp extra-virgin olive oil
3 cloves garlic, minced
1/2 tsp dried red chili flakes
1 28oz can diced tomatoes, undrained
1/4 tsp salt
1/3 cup finely chopped kalamata olives
4 cups prewashed baby arugula leaves

1) Put several quarts of hot water in a stockpot, cover, and bring to a boil over high heat. Add the capellini and cook, stirring occasionally, until al dente, about 5 to 7 minutes. Drain well and set aside if the sauce is not yet done.
2) Meanwhile, heat the olive oil over medium heat in a large, heavy-bottomed skillet or saute pan. Add the garlic and chili flakes and saute for a minute, stirring constantly. Add the tomatoes and salt, increase the heat to medium-high, and simmer about 7 minutes, stirring frequently, until the sauce is somewhat reduced. Stir in the olives, then the arugula.
3) Add the pasta to the sauce in the saute pan, toss to combine, and cook 1 minute.

Review: Mmmmmmm, yummy. I wasn't too sure about this, as arugula tends to be pretty bitter. But it blends well in the sauce, which has just a hint of olive and spice to it. Very yummy, and it makes a massive amount of food. That only means I get to savor this dish for a few days!!