Farfalle With Cherry Tomatoes, Arugula, And Goat Cheese

Ingredients

1 shallot, sliced thin
1⁄4 cup olive oil
2 pounds cherry tomatoes, halved
3 large garlic cloves, sliced thin
1 tablespoon sherry vinegar or red wine vinegar
1-1⁄2 teaspoons sugar, or to taste
Salt
1⁄4 teaspoon red pepper flakes
1⁄4 teaspoon pepper
1 pound farfalle
4 ounces baby arugula (4 cups)
4 ounces goat cheese, crumbled (1 cup)

Instructions

Adjust oven rack to middle position and heat oven to 350 degrees. Toss shallot with 1 teaspoon oil in bowl. In separate bowl, gently toss tomatoes with remaining oil, garlic, vinegar, sugar, 1⁄2 teaspoon salt, pepper flakes, and pepper. Spread tomato mixture in even layer on rimmed baking sheet, scatter shallot over tomatoes, and roast until edges of shallot begin to brown and tomato skins are slightly shriveled, 35 to 40 minutes. (Do not stir tomatoes during roasting.) Cool for 5 to 10 minutes.
Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1⁄2 cup cooking water, then drain pasta and return it to pot. Add arugula to pasta and toss until wilted. Using rubber spatula, scrape tomato mixture into pot on top of pasta and toss to combine. Add reserved cooking water as needed to adjust consistency. Serve immediately, passing goat cheese separately.

Farfalle With Cherry Tomatoes, Arugula, And Goat Cheese

Ingredients

Instructions

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