Spaghetti with Squashed Olives, Tomatoes, Garlic, Olive Oil and Chopped Arugula

Arugula and cherry tomatoes add some summer seasonality to a main pasta dish with olives, chili, and garlic to spice things up.


  • olive oil
  • 1 clove garlic, finely chopped
  • 1 small dried chili
  • 3 handfuls of cherry tomatoes, seeded and roughly chopped
  • 1 handful olives, crushed and pitted
  • 1 pound dried spaghetti
  • salt and black pepper
  • 3 handfuls arugula, roughly chopped


Heat up a large frying pan, add a couple glugs of olive oil and fry the garlic and chili for 30 seconds before adding the tomatoes and olives.  Toss and allow to cook for a further 4-6 minutes.  Meanwhile, cook your spaghetti in salted boiling water until al dente.  The tomatoes will thicken into a lovely sauce with some nice fresh chunks in it as well.  Toss and add to your drained pasta.  Season to taste.
Add the chopped arugula, toss quickly, and serve in a big bowl immediately.


The Naked Chef Takes Off, Jamie Oliver, 2001