-Boil 1 pound of penne pasta according to package directions.

-Stem and dice 4-5 Roma tomatoes.

-Pit and coarsely chop 12 Kalamata olives.

-Leaving the rubberband on, cut 2 bunches of arugula into fourths, discarding the last 2 inches of the stems. Wash and spin dry.

-Heat 3 TBS extra virgin olive oil in a large skillet over medium heat until very hot.

-Add the chopped olives and cook for 1 minute.

-Then add the drained pasta/arugula and gently stir.

-Season to taste with salt and pepper and top with ¼ cup crumbled chevre or feta cheese.