Pasta Puttanesca

INGREDIENTS

• Oil cured black olives, for garnish, optional
• 4 to 6 cloves garlic, chopped
• 2 tablespoons (2 turns around the pan) extra-virgin olive oil
• 1 1/2 cups (about 1 bundle) watercress leaves, coarsely chopped
• 20 oil-cured black olives, cracked away from pit and coarsely chopped
• 1 /2 teaspoon crushed red pepper flakes
• Crusty bread, for mopping
• 1/4 cup (a couple of handfuls) flat leaf parsley, chopped
• 1 pound spaghetti, cooked to al dente (with a bite)
• 4 cups (about 2 bundles) arugula leaves, coarsely chopped
• 1 tin flat anchovy fillets, drained
• Grated Parmigiano Reggiano or Romano, for passing, optional
• Extra-virgin olive oil, to coat, 2 to 3 tablespoons
• 1 large lemon
• Coarse salt and black pepper
• 1 head Radicchio lettuce, coarsely chopped
• 1 (14.5-ounce) can diced tomatoes, drained
• A few grinds black pepper
• 1 (32-ounce) can chunky style crushed tomatoes
• 3 tablespoons capers