1. Cook the pasta in a saucepan of boiling salted water for 8 to 10 minutes, or until "al dente." 2. Drain thoroughly. 3. Heat the oil and butter in a pan until the butter melts. 4. Saute the garlic for 30 seconds. 5. Add the bell peppers and cook for 3 to 4 minutes, stirring. 6. Stir in the cherry tomatoes, oregano, wine, and olives and cook for 3 to 4 minutes. 7. Season well with salt and pepper and stir in the arugula until just wilted. 8. Transfer the pasta to a serving dish, spoon over the sauce, and mix well. 9. Garnish and serve. 10. Serve parmesan cheese at the table. ---------------------------------------------------------------------------
Nutrition
Ingredients
