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Pdf1 shallot, sliced thin
¼ cup extra-virgin olive oil
2 pounds cherry tomatoes, halved
3 large garlic cloves, sliced thin
1 tablespoon sherry or red wine vinegar
1 ½ teaspoons sugar, or to taste
Salt and pepper
¼ teaspoon red pepper flakes
1 pound penne
4 ounces (4 cups) baby arugula
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, ½ teaspoon salt, ¼ teaspoon pepper, and pepper flakes. Spread tomato mixture in even layer in 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.) Let cool for 5 to 10 minutes.
Meanwhile, bring 4 quarts water to boil in large pot. Add
4 ounces goat cheese, crumbled (1 cup)
pasta and 1 tablespoon salt and cook, stirring often, until
al dente. Reserve ½ 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 onto
pasta and toss to combine. Season with salt and pepper to
taste and adjust consistency with reserved cooking water as needed. Serve, passing goat cheese separately.