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Grate the tomatoes. Peel the garlic and chop finely. Divide the olives in half, remove the seeds and cut them roughly into 2-3 pieces. Mince 1/4 of the Mexican pepper or half of it according to your pain tolerance. (When you are done with pepper, wash your hands immediately without rubbing your face.)
Put 3 tablespoons of olive oil into a small saucepan (not wide, recommend using a deep pan/saucepan) and heat the oil in medium heat. Take the garlic and pepper into the pan and sauté for 1 minute. Add tomatoes, tomato puree, 1/2 teaspoon salt, 1/2 teaspoon black pepper, fresh basil, oregano and stir. Cook over high heat until it boils, stirring occasionally. Bring fire to the low level when it starts boiling. Keep cooking on low heat for 10-15 minutes. At the end of this period, take out basil and oregano from the sauce.
Put 2.5 liters of water into a pot and boil it over high heat. Add 3 teaspoons of salt and penne. Mix 1-2 round. At high heat, leave penne boiling for 7-10 min, lid open. (Recommended 8 min)
Separate 4 tablespoons of boiled penne water to be used later. Strain penne. (Never wash it after straining. If you do the next step immediately, you prevent the pasta from sticking together.)
Add 1 tablespoon olive oil and olives into the pot where you cooked penne. Sautée olives on high heat for 1 min. Add the boiling water you separated and reduce the fire. First add the penne and later arrabiata sauce. Mix and take from the fire.
For the salad; Wash arugula and divide them randomly with your hand. Divide kapya pepper into chunks with your knife. Stir the arugula, capers and peppers in a mixing bowl. Add 3 tablespoons of extra virgin olive oil, a pinch of salt and pepper and stir.
Before serving Penne Arrabiata sprinkle parmesan cheese and serve with salad.