Pasta Puttanesca

with chickpea and arugula salad

'Puttanesca' means something worthless, and this Italian sauce came about when a chef was scrounging around his pantry for basic tomato sauce ingredients and all he could find were tomatoes, olives, and capers. Today, we use this traditional sauce over pasta and sauteed cauliflower. If you're just not that into olives and capers, omit them and try for artichoke hearts, frozen peas, or spinach. Served with a bright arugula salad, this will be a lovely, rustic meal.