Spaghetti, raw tomato, arugula

4 plum tomatoes
2 garlic cloves
2 tbsp capers
3 tbsp black olives
3 tbsp arugula leaves
3 tbsp ex. v. olive oil
11 oz spaghetti

Cut the tomatoes in half. Squeeze out excess juice and seeds, and chop the flesh coarsely. Peel the garlic and squash with 1 tsp sea salt. Crumble the chile. Rinse the capers, and pit the olives. Roughly chop the arugula.

Combine the tomatoes, garlic, chile, capers, and olives. Season generously, add the olive oil, and put aside for 30 minutes.

Cook the spaghetti in boiling salted water until al dente. Drain, and stir the pasta into the tomatoes. Add the arugula. Toss to coat each strand. Season with black pepper.

Serve with olive oil.

Note: Plum tomatoes are fleshy and easy to peel and have hardly any juice or seeds, which makes them ideal for rich, thick tomato sauces. This raw sauce should only be made in the summer, when you can buy sun-ripened plum tomatoes that are really sweet.