Begin cooking the pasta.
Heat the oil in a large skillet. Add the garlic and bell pepper and saute over moderate heat until the garlic is lightly golden and the bell pepper is slightly wilted, about 3-4 minutes.
Add the spinach, plum tomatoes, chickpeas, sun-dried tomatoes, and oregano to the skillet. Stir together and simmer gently for 8-10 minutes.
When the pasta is done, drain it and transfer it to large serving container. Toss with the skillet mixture. Season to taste with salt and pepper, and add red pepper flakes if desired. Toss again, and serve, adding parmesan cheese on top.