Pasta Puttanesca In small coastal towns of Italy, "ladies of pleasure" made fragrant sauces to lure sailors to their parlors. When preparing this dish, imagine the lascivious aroma to be a siren's call. Ingredients: 1/2 tablespoon extra-virgin olive oil 3 cloves garlic, thinly sliced 8 peeled and seeded plum tomatoes, about 1 1/2 pounds total, cut into large pieces, juices retained, or one 28-ounce can whole tomatoes 10 pitted kalamata olives, coarsely chopped 1 tablespoon capers 3 anchovy fillets, coarsely chopped 1 pinch red chile flakes 1 tablespoon chopped fresh Italian parsley 1 teaspoon dried oregano Ground black pepper to taste 1/4 cup arugula, rinsed and dried Salt to taste 2 cups penne pasta Grated Parmesan cheese to taste Procedure: In a saucepan, heat 1 1/2 tablespoons olive oil over medium heat. Add sliced garlic and cook, stirring frequently, until soft, about 4 minutes. Stir in tomatoes with juices, kalamata olives, capers, anchovies, red chile flakes, Italian parsley, dried oregano and ground black pepper. Simmer on low heat for one hour. Add arugula 5 minutes before serving. Fill a large stockpot with water and season with salt. Bring water to a rolling boil and add penne pasta. Cook until al dente, tender but still chewy, for about 12 minutes. Drain well in colander. Toss penne into sauce, mound onto two plates, and top with grated Parmesan cheese. Serve.