For the pasta:

    • 8 ounces penne pasta
    • 2 cups crushed tomatoes
    • 1/2 cup chopped parsley, save 2 tablespoons for garnish
    • 1/4 cup chopped kalamata olives
    • 1 tablespoon capers
    • 1 tablespoon dried thyme
    • 1 tablespoon chopped garlic
    • 1/4 teaspoon sea salt
    • 1-3 teaspoons red pepper flakes (depending on how spicy you want it)

For the salad:

  • 3 cups arugula
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon maple syrup
  • salt and pepper to taste
  • 2 teaspoons extra virgin olive oil (optional if using oil)


  1. Cook pasta: In a medium sauce pan over medium-high heat, add water and 2 teaspoons salt. Bring to a boil. Stir in penne, and boil, stirring occasionally, until al dente (about 10 minutes). Drain pasta.
  2. Coarsely chop olives. Chop the parsley.
  3. Make sauce: Heat 2 tablespoons olive oil in a large sauce pan over medium heat. Add garlic, crushed red pepper, tomatoes, and 1/4 teaspoon salt. Simmer 5 minutes or until the sauce thickens slightly.
  4. Finish Sauce: Stir in olives, capers, and all but 2 tablespoons parsley (save for garnish). Cook 1 more minute or until thoroughly heated.
  5. Make salad: In a medium mixing bowl, whisk together balsamic vinegar, maple syrup, 2 teaspoons extra virgin olive oil (if using), and season with a pinch of salt and pepper. Add arugula; toss to coat.
  6. To Serve: Add pasta to the hot sauce and toss. Divide between 2 plates and serve garnished with parsley. Serve with salad on the side.


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