Pasta Puttanesca

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8 ounces whole-wheat thin spaghetti, vermicelli or angel hair

1 tablespoon extra-virgin olive oil

2 cloves garlic, minced

1/3 cup chopped flat-leaf parsley

1/4 cup pitted chopped Spanish or Greek olives

2 tablespoons capers

1 teaspoon anchovy paste

1 tablespoon fresh oregano leaves or 1 teaspoon dried

1/8 teaspoon crushed red pepper flakes

1 (14-ounce) can diced tomatoes, preferably "no salt added"

3/4 cup chopped fresh arugula

1/4 cup grated Parmesan