Spaghetti with Tomatoes, Arugula, Black Olives and Pangrattato

Heat the olive oil in a skillet over medium heat. Sauté the breadcrumbs for 4 to 5 minutes or until just beginning to brown. Add the garlic and crushed red pepper and cook for another minute. Remove from the heat and mix in the parsley and lemon zest. Season to taste with salt and pepper and set aside.

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.

While the pasta cooks, put the olive oil in a large skillet over medium-high heat. Add the garlic and cook until just fragrant, about 2 minutes. Reduce the heat to low, add the tomatoes, olives, and crushed red pepper and bring to a simmer cooking until just warmed through; remove from the heat and add the arugula, stirring until it wilts. Season with salt and pepper to taste.