Whole Wheat Spaghetti with No-Cook Sauce of Tomatoes, Arugula, Olives, and Capers

Ingredients

• 3 large ripe tomatoes, chopped
• 15 Kalamata olives without pits, sliced
• 2 large handfuls baby arugula, chopped
• 2 T capers, coarsely chopped
• 3 T extra-virgin olive oil
• 2 tsp. finely minced or pureed garlic
• 1/2 tsp. red pepper flakes
• 8 oz. whole wheat spaghetti
• Salt and fresh ground black pepper to taste

Directions

1. Cut up the tomatoes, arugula, and capers, slice the Kalamata olives, and put everything together in a plastic or glass bowl.
2. In a separate small bowl, whisk the olive oil with the garlic and red chile flakes. Pour that mixture over the tomatoes and arugula.
3. Toss everything together, then leave the sauce on the counter for 30 minutes so the flavors can mingle.
4. After 30 minutes, set a medium pot of water over high heat and bring it to a boil. Salt the water generously, then cook the spaghetti until it is just shy of fully tender, with a little chew left. The spaghetti took exactly 9 minutes for al dente, but use the timing on your package as your guide.
5. Drain the spaghetti and put it back into the pot. Add the sauce and toss gently until the pasta is coated.
6. Add salt and freshly ground black pepper to taste, then serve while hot.
7. This is best eaten right away and does not hold up especially well in the refrigerator, so make only the amount you plan to serve.