2 1/4 cups chopped plum tomato |
1/4 cup chopped pitted kalamata olives |
1 1/2 tablespoons extra-virgin olive oil |
1/2 teaspoon crushed red pepper |
1/4 teaspoon salt |
1/4 teaspoon freshly ground pepper |
2 garlic cloves, minced |
4 cups hot cooked gemelli or fusilli (about 8 ounces uncooked pasta twists) |
3 cups torn trimmed arugula |
2 ounces shaved fresh parmesan cheese |
