Cavatelli with Arugula and Tomato

This is the first pasta dish of the challenge (if you don't include the lasagna, which, obviously, I do not.)
It was different from what we are used to eating, this isn't just pasta with tomato sauce spooned over it. It was complex and fresh and I could have eaten it all day. It's a good thing I only made enough for two servings.
A lot of people don't like anchovies and I totally understand, but the paste melts right into the sauce and gives it a nice salty savory flavor. Trust me. It is so good.

Cavatelli with Arugula and Tomato - adapted from Pasta Galore

3 handfuls of baby arugula leaves
3 tbs olive oil
3 tbs garlic olive oil(or saute a garlic clove in the oil and remove the clove before adding ingredients)
3 large scallions, sliced
1 celery stick, diced
1 15oz can diced tomatoes, drained
1/2 - 1 tsp anchovy paste (optional)
1/2 tsp red pepper flakes or to taste
6 oz cavatelli or similar pasta shape
Parmesan or pecorino romano cheese for serving

Wash and coarsely chop the arugula.
Heat olive oil in wide deep skillet and fry scallions and celery together until softened, about 4 min, stirring frequently. Set aside.
Bring large saucepan to a rolling boil. Meanwhile, in a small skillet heat garlic oil over medium heat and add tomatoes, anchovy paste and red pepper flakes. Fry together for about 10min, stirring frequently, then set aside.

Cook pasta and arugula together according to pasta package directions until al dente. Drain and tip into the pan with scallion and celery.

Mix together to coat the pasta and transfer to a serving dish. Pour tomato sauce over cavatelli. Sprinkle with cheese and serve at once.