In a large pot of boiling salted water cook the pasta very al dente.
In a large pan, add the olive oil, garlic, halved tomatoes, oregano, salt, hot pepper flakes and parsley, cook on medium heat until the tomatoes have just started to brown.
Add the capers, cooked pasta and 3-4 tablespoons of pasta water, cook on high heat for approximately a minute stirring or tossing to combine continuously. Do not let the water completely disappear, you want a bit of a thick soupy sauce.
Serve on arugula leaves and sprinkle with freshly grated parmesan or pecorino cheese. Enjoy!
Notes
You will need about 2 1/2 cups of dried pasta.If you use capers in salt then rinse and drain well.If you wish you could use a short ridged pasta, or a long pasta such as spaghetti or even bucattini.Any leftover pasta should be stored in an airtight container and refrigerated. It will keep for up to 2 days. It can be reheated in a pan with a little water or microwave.