· 1/4 cup olive oil· 1-2 cloves of garlic (chopped fine)· 40 grape or cherry tomatoes (sliced in half)· 1/2 teaspoon oregano· 1/4 teaspoon salt (more if desired)· pinch hot pepper flakes if desired· 1/4 cup chopped fresh Italian parsley· 10-15 capers· 3 - 3 1/2 cups cooked pasta· arugula to taste· freshly grated parmesan or pecorino cheese as desired
Step 1In a large pan, add olive oil, garlic, sliced tomatoes, sprinkle with oregano, salt, hot pepper flakes and parsley, cook on medium until tomatoes have started to brown. Add capers, cooked pasta and 1/2 ladle of pasta water, cook on medium high for approximately 2 minutes stirring to combine. Do not let water completely disappear, you want a bit of a thick soupy sauce. Serve on arugula leaves and sprinkle with freshly grated parmesan or pecorino cheese. Enjoy!