Greek penne pasta with feta

Ingredients:

• 340 g penne pasta (preferably with spinach)
• 3 tbsp extra-virgin olive oil + extra for drizzling
• 1 yellow bell pepper, cut into 1cm thick strips.
• 1 can (425 g) canned chickpeas, rinsed
• 4 cloves garlic, thinly sliced
• 1/4 tsp red pepper flakes
• 0.5 cup pitted Kalamata olives, washed and chopped
• 5 cups arugula (about 90 g)
• 1 tbsp fresh oregano
• 3/4 cup crumbled feta cheese (about 90 g)

Preparation:

1. Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Set aside 0.5 cups of the water and discard the rest.
2. Meanwhile, heat the olive oil in a Dutch oven or large saucepan over medium heat. Add the bell pepper and cook, stirring occasionally, until tender, about 3 minutes. Add the chickpeas, garlic, red pepper flakes, and 1/2 teaspoon of salt and cook, stirring occasionally, until the garlic is golden brown, about 3 minutes.
3. Add the olives, pasta, and reserved cooking water to the pan and cook for 1 minute. Remove from heat and stir in the arugula and oregano until wilted. Season with salt and pepper to taste. Sprinkle with crumbled feta and drizzle with olive oil.