Bow Tie Pasta (Farfalle) Puttanesca with Roasted Peppers

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8 ounces dried bow ties

1/2 tablespoon salt

3 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

1-1/2 tablespoons garlic, finely chopped

2 teaspoons capers, drained

2 tablespoons anchovy paste

3/4 cup pitted olives, black and green, coarsely chopped

1 yellow bell pepper, roasted, peeled, and cut in strips

1 red bell pepper, roasted, peeled, and cut in strips

1 bunch arugula, washed and stemmed

Parmesan cheese, shaved (optional)