Pasta with Arugula and Tomato-Olive Compote

Pasta shells are studded with snippets of intense flavor—more condiment than sauce: salty olives, sweet dried tomato bits, and onion dice. These are briefly simmered with vinegar, oregano, and chilli, then tossed with arugula leaves wilted in garlicky oil. If your dried tomatoes are less tender than mine (plump and slightly moist halves that are best stored in the freezer), cook longer, adding a few spoons of water if necessary to prevent sticking.