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Kosher salt
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12 ounces penne pasta (preferably spinach-flavored)
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3 tablespoons extra-virgin olive oil, plus more for drizzling
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1 yellow bell pepper, cut into -inch stripes
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1 15 -ounce can chickpeas, drained and rinsed 4 cloves garlic, thinly sliced
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1/4 teaspoon red pepper
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1/4 teaspoon red pepper flakes
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1/2 cup pitted kalamata olives, rinsed and chopped
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5 cups baby arugula (about 3 ounces)
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1 tablespoon fresh oregano
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Freshly ground pepper
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