Orecchiette Pasta with Arugula, Olives & Tomatoes
Prep Time: 12 minutes
Serves 4

1 lb. orecchiette or shell pasta
1 Tbl. extra-virgin olive oil
2 cloves garlic, minced
2-15 oz. diced tomatoes, ˝ c. liquid reserved
1/3 c. pitted Kalamata olives, halved
3 c. arugula, washed and drained
Salt & freshly ground pepper, to taste

1.      Cook pasta according to the directions on box.

2.      Heat the oil over medium heat in a large skillet.  Add the garlic and sauté for a minute, stirring constantly.  Add the tomatoes and simmer about 6-8 minutes, stirring frequently.

3.      Drain the pasta and add to the skillet with the tomatoes.  Add the arugula, olives and ˝ c. reserved tomato juice. 

4.      Heat over medium heat, stirring, for about 2 minutes, or until the arugula is wilted.  Salt & pepper to taste. Serve immediately.