Olive, Bell Pepper, & Cherry Tomato Pasta - cooking recipe

Ingredients

2 cups penne
2 tablespoons olive oil
2 tablespoons butter
2 garlic cloves, crushed
1 green bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
16 cherry tomatoes, halved
1 tablespoon chopped oregano
1/2 cup dry white wine
2 tablespoons quartered pitted black olives
2 3/4 ounces arugula
salt and pepper
fresh oregano sprig, to garnish
1/4 cup parmesan cheese, shredded

Preparation

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