Salty, spicy, sweet, and satisfying. I LOVE puttanesca, and although mizuna is not a typical add-in (usually I'd use arugula), it lends a lovely spiciness.
Heat a large shallow pan on medium heat. Once warmed add the olive oil and chili flakes. Allow to warm until chili flakes start to sizzle, then add the tomatoes. Cook on a low simmer until the tomatoes have become saucy, about 15-20 minutes. Stir occasionally.
Meanwhile, cook pasta according to package instructions.
Once the tomatoes have cooked, add the olives and capers. When the pasta is ready and drained, add the basil and mizuna to the sauce and quickly stir in. Toss in the pasta and distribute sauce evenly throughout. Serve immediately with parmesan cheese.