Mediterranean strangozzi

For 6 people
500 g of strangozzi
500 g cherry tomatoes
100 g of olives pitted
1 bunch arugula or dandelion
extra virgin olive oil
Salt

Strangozzi are a type of traditional Umbrian long flat pasta.

Cook strangozzi in boiling salted water for the time indicated on the package.
Meanwhile, cut the tomatoes in half or into four parts.
Heat a little oil in a pan and add the tomatoes.
Leave them on the flame a few minutes, until they start to wilt, but they become too soft.
Add salt, add the arugula almost at once (or the dandelion) coarsely chopped by hand and gently mix it all up.
Just before turning off the fire also unite the olives and stir again: the olives should not cook but just warm.
Drain the pasta cooked al dente, toss and serve with extra virgin olive oil.