The shorter pasta shapes work better here than the long strands, I think. You don’t need Parmesan to finish this dish, but, if you decide to add some at the end, be aware that anchovies and olives tend to be quite salty.

2 T olive oil
2 garlic cloves, minced
3 anchovy fillets, minced
2 c tomatoes, cored, (seeded) and chopped
8 large black olives, such as Kalamatas, pitted and chopped
1 T drained capers
12 oz pasta (3 c dry)
4 c arugula, washed, (stemmed), coarsely chopped

1. Bring 4 quarts of salted water to a boil in a large pot for cooking the pasta.

2. Heat the oil, garlic, and anchovies in a large skillet over medium heat. Sauté until the garlic is fragrant, but not brown, about 2 minutes. Add the tomatoes, olives, and capers and simmer until the tomatoes thicken and become saucy, about 15 minutes.

3. Meanwhile, add the pasta to the boiling water and cook until al dente. Drain and return to the cooking pot. Add the sauce and arugula and stir until the arugula wilts, about 30 seconds. Serve immediately.