Spaghettie with tomatoes, arugula, capers, and olives

By bakers_delight85

Ingredients

• 6 plum tomatoes, halved, juiced, seeded, and chopped
• 1/3 cup halved pitted Kalamata olives
• 1/3 cup (packed) chopped arugula
• 1/3 cup olive oil
• 3 Tbsp. capers, drained
• 3 garlic cloves, pressed
• 3/4 tsp. dried crushed red pepper
• 1 pound spaghetti

Preparation

Step 1

Mix first 7 ingredients in large bowl; season to taste with salt and pepper. Let stand 30 minutes at room temperature for flavors to develop. Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return pasta to pot; add tomato mixture and toss. Season to taste with salt and pepper. Transfer to large bowl. Makes 4 servings.