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Ingredients
- 8 oz dry spaghetti
- 1 pkg each of red and yellow grape tomatoes (10.5 oz)
- 1/3 sliced fresh garlic
- 4 tbs olive oil, divided
- salt, pepper and red pepper
- 4 cups arugula
- Grated Pecorino Romano
Preparation
Step 1
Preheat oven to 375°. Line a baking sheet with foil. Cook spaghetti in a large pot of boiling slated water according to package directions; reserve 1 cup pasta water, then drain. Toss tomatoes and garlic with 2 tbs oil; season with salt, pepper and pepper flakes. Arrange tomatoes and garlic in a single layer on prepared baking sheet; roast until tomatoes just begin to burst, about 15 minutes. Toss arugula with remaining 2 tbs oil in a large bowl; season with salt, pepper, red pepper. Add spaghetti, tomatoes and garlic. Toss to combine, adding reserved pasta water to reach desired sauce consistency. Garnish each serving with Romano.