Roasted Grape Tomato & Garlic Spaghetti

By ezunich

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.