Farfalle with Cherry Tomatoes, Arugula & Goat Cheese

So Tuesday night was Trivia night - we just started playing a couple of weeks ago and it is SO fun! Anyway, it starts at 7 so we needed to eat before but I didn't have time to create something too involved so I used this recipe from the 2010 Fall Entertaining Cook's Illustrated. It was super easy, fairly quick and very delicious. I only added toasted pine nuts.

Farfalle with Cherry Tomatoes, Arugula & Goat Cheese:

1 medium shallot, sliced thin
1/4 C olive oil
3 pints (2 lbs.) cherry tomatoes, each tomato halved pole to pole
3 1/2 tsp salt
1/4 tsp red pepper flakes
1/4 tsp ground black pepper
1 1/2 tsp sugar, or to taste
1 tbsp sherry vinegar
3 large garlic cloves, sliced thin
1 lb farfalle (bow tie pasta)
1 lge. bunch arugula, leaves torn into bite-size pieces (about 4 C loosely packed)
4 oz goat cheese, crumbled (about 1/2 C)

Adjust oven rack to middle position; heat oven to 350 degrees. In small bowl, toss shallot with 1 teaspoon olive oil; set aside. In medium bowl, gently toss tomatoes with remaining oil, 1/2 tsp salt, pepper flakes, pepper, sugar, vinegar and garlic. Spread in even layer on large rimmed baking sheet, scatter shallots over tomatoes (make sure the shallots don't touch the bottom of the baking sheet or they will likely burn). Roast until edges of shallot begin to brown and tomato skins are slightly shriveled (tomatoes should retain their shape), 35-40 minutes. (Do not stir tomatoes while roasting) Remove tomatoes from oven and cool 5 to 10 minutes.

While tomatoes cook, bring 4 quarts water to boil in a large stockpot. Just before removing tomatoes from oven, stir remaining salt and pasta into boiling water and cook until al dente. Drain pasta and return to pot; add arugula and toss until wilted. Using rubber spatula, scrape tomato mixture into pot on top of pasta and toss to combine. Serve immediately, sprinkling cheese over individual bowls. If you want to add roasted pine nuts, do so now as well.

        

        

Bon appetit!