Ingredients: 5 Tbs. extra-virgin olive oil 3/4 cup chopped imported Black olives 1 Tbs. fresh lemon juice; more to taste 3 large cloves garlic, finely chopped 4-1/2 tsp. fresh thyme Freshly ground black pepper to taste 1/4 tsp. cayenne; more to taste 1 lb. Cavatelli (or other pasta in swirls or twists) 1 large bunch arugula (about 8 oz.), rinsed, dried well, and coarsely chopped 1 cup (about 7 oz.) grated Ricotta Salata Directions: In a small bowl, whisk together the olive oil, olives, lemon juice, garlic, thyme, black pepper, and cayenne and set aside. Bring a large pot of well-salted water to a boil and cook the Cavatelli until al dente. Drain it well and return it to the pan. Add the arugula and the olive-oil mixture, folding gently until the ingredients are combined. Let sit until the arugula has wilted, about 3 min. Sprinkle with the ricotta salata just before serving. Serves four.