Pasta with cherry tomatoes and arugula

Put a pot of water on the fire and add salt to taste. Once it boils, drop in the spaghetti. Cook them for 2 minutes less than indicated on the package.

Meanwhile, pour some olive oil into a heated pan and add halved tomatoes. Add olives and simmer everything on low heat.

Once the pasta is ready, drain the water from the spaghetti but not all of it. Leave one cup of the cooking water. Place the pasta in a pan with tomatoes and set over medium heat. Stir constantly, gradually adding some of the water used to cook the spaghetti. There shouldn't be too much liquid, but the spaghetti should mix easily.

After a minute, remove the pasta from the heat, place it on plates, garnish with arugula, and sprinkle with vegan parmesan or gomashio.