Recipe: Spaghetti with Raw Tomatoes and Arugula

Serves 4

- 4 large, ripe plum tomatoes

- 2 cloves garlic

- 1 teaspoon sea or kosher salt

- 1 dried hot red chili or ¼ to ½ teaspoon crushed red pepper flakes

- 2 tablespoons capers, rinsed

- ¼ cup black olives, pitted

- 3 tablespoons extra-virgin olive oil

- Freshly ground black pepper

- 11 ounces spaghetti

- Olive oil for serving

1. Cut tomatoes in half. Squeeze out excess juice and seeds, and chop the flesh coarsely; scrape into a large bowl. Peel garlic and chop finely with salt; add to tomatoes. Crumble dried red chili and add to bowl. Add capers, olives and olive oil. Season generously with pepper and set aside 30 minutes.

2. Cook spaghetti according to package directions. Reserve 1/3 cup cooking water, then drain pasta. Add to tomatoes along with arugula. Toss to coat each strand. Add a little pasta cooking water if necessary. Add extra salt and pepper if needed. Serve with olive oil.

From "Italian Two Easy: Simple Recipes from the London River Cafe" by Rose Gray and Ruth Rogers