Macaroni with Anchovies and Arugula

Ingredients

• 11 oz arugula leaves rinsed drained
• 2.3 oz olives black ripe drained sliced canned
• 2 oz anchovy fillets minced drained canned
• 0.1 teaspoon chili flakes hot
• 6 cloves garlic peeled chopped
• 7 oz macaroni dried
• 2 tablespoons olive oil 
• 0.5 cup parmesan cheese grated
• 0.3 teaspoon pepper 

Equipment

• bowl
• frying pan

Directions

1. In a covered 5- to 6-quart pan over high heat, bring 2 to 3 quarts water to a boil.
2. Add macaroni and cook, uncovered, until barely tender to bite, about 6 minutes.
3. When macaroni is almost tender, add arugula; stir and cook just until leaves wilt, about 1 minute.
4. Drain pasta and greens and put in a bowl. Quickly rinse and dry pan.
5. Add oil and garlic to pan over medium heat; stir until garlic is limp, about 1 minute.
6. Add anchovies, olives, pepper, and chili flakes; stir and add pasta, greens, and 1/2 cup cheese.
7. Mix well and pour back into bowl.
8. Add more parmesan cheese to taste.