For the Crudiaolo:

1 pound penne

4 tomatoes chopped

3 tablespoons capers

1/4 cup black olives pitted and sliced

1/4 cup green olives pitted and sliced

3 green onions chopped halfway to the green

6 basil leaves torn

1/2 cup olive oil

pinch red pepper flakes

salt and pepper to taste

For the Salad:

3 cups arugala

1/2 lemon squeezed

3 tablespoons olive oil

1/4 cup thin shaved parmesean

salt and pepper to taste

In a large bowl mix all ingridients for crudiaolo, cover with plastic wrap and set aside for at least 1 hour or as long as overnight

Make the pasta according to the instructions

While the pasta is cooking assemble the salad by tossing all the ingredients

Toss the cooked hot pasta with the crudiaolo sauce and serve with the arugala salad