-
1
Bring a large pot of salted water to a boil.
-
2
Add the pasta and cook as the label directs.
-
3
Reserve 1/2 cup cooking water, then drain.
-
4
Meanwhile, heat the olive oil in a Dutch oven or large pot over medium-high heat.
-
5
Add the bell pepper and cook, stirring occasionally, until just tender, about 3 minutes.
-
6
Add the chickpeas, garlic, red pepper flakes and 1/2 teaspoon salt and cook, stirring occasionally, until the garlic is lightly browned, about 3 minutes.
-
7
Add the olives, pasta and the reserved pasta cooking water to the pot; cook 1 minute.
-
8
Remove from the heat and stir in the arugula and oregano until wilted.
-
9
Season with salt and pepper.
-
10
Top with the feta and drizzle with olive oil.
-
11
Photograph by Antonis Achilleos
