1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add anchovy paste, red pepper, and garlic; sauté 2 minutes. Stir in tomatoes. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes, stirring often.
3. Stir in olives and capers; simmer 2 minutes. Stir in pasta. Remove from heat, and stir in arugula and basil. Sprinkle with cheese.