Roasted Cherry Tomato and Garlic Pasta

Susan told me how to make this when we were visiting them in Texas last week. She just gave me the general idea, so I hope this is what she meant. It was great, anyway.

Roasted Cherry Tomato and Garlic Pasta

2 cups cherry tomatoes

1 head of garlic, cloves separated but not peeled

Roast the garlic and cherry tomatoes in a hot oven for 20 or 30 minutes, or until garlic is soft and the tomatoes have collapsed and charred.

2 servings penne or other pasta

1 tablespoon olive oil

Pasta water

Red chile flakes to taste

Salt, pepper

Cook the pasta. Meanwhile, heat olive oil in a skillet. Squeeze the garlic out of the skins into the skillet and mash them into the oil. Add the cherry tomatoes and do the same. Put in a few tablespoons of pasta water to form a sauce. Season with red chile flakes, salt, and pepper to taste.

2 to 4 cups arugula leaves
Parmesan cheese

Drain pasta, but not too thoroughly, and toss with the sauce. Add arugula and toss until wilted. Serve at once, topped with grated Parmesan.