Chicken Penne alla Rossa

Place bell pepper halves on a baking sheet; drizzle with olive oil and season with salt and pepper. Arrange cut sides down. Place garlic cloves on a small piece of foil; drizzle with olive oil and season with salt and pepper. Cinch into a packet; add to same sheet. Roast on middle rack until bell pepper is lightly charred and garlic is softened, 20-25 minutes. Let cool slightly.

Once water is boiling, add penne to pot. Cook until al dente, 9-11 minutes. Reserve ¾ cup pasta water (1½ cups for 4 servings), then drain.

Meanwhile, place chicken in a medium bowl and pat dry with paper towels. Toss with half the minced oregano, a big pinch of salt, and a pinch of chili flakes if desired. Heat a drizzle of olive oil in a large pan over mediumhigh heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate.

Once bell pepper and garlic cloves are cool enough to handle, transfer to a cutting board. Thinly slice bell pepper and gently mash garlic with a fork until smooth. Heat pan used for chicken over medium-high heat. Add tomato paste, ½ cup reserved pasta cooking water (¾ cup for 4 servings), ½ tsp salt (1 tsp for 4), and remaining minced oregano. Bring to a simmer and cook until thickened, 2-3 minutes. Reduce heat to low.