I medium shallot, sliced thin
1/4 cup olive oil
3 pints cherry tomatoes (I've used much less without incident), sliced pole to pole
3 1/2 teaspoons table salt
1/4 tsp red pepper flakes
1/4 tsp black pepper
1 1/2 tsp sugar
1 tablespoon red wine vinegar
3 cloves garlic, sliced thin
1 pound farfalle
1 bunch arugula
4 ounces goat cheese (or more or less)
Preheat oven to 350. toss shallot and 1 Tbsp. olive oil and set aside. in medium bowl gently toss tomatoes with remaining oil, 1/2 tsp salt, both peppers sugar, vinegar and garlic. Spread in even layer on large rimmed sheet. Scatter shallots on top. Roast until the shallots begin to brown and the tomatoes skins are a bit shriveled. 35-40 minutes. mix with the cooked pasta and arugula and put cheese on top.
Hannah's note: I don't do the two bowls thing, I mix the shallot with the oil and then put all the other tomatoey stuff in a baking dish and mix it there and then put the shallots on top. I also don't just put cheese on top I mix it all together for more deliciousness. This serves 4 but I think you can have less tomatoes and more goat cheese and it's good. I am not generally too worried about amounts in this recipe. I've made this for loads of friends and people always like it. So good!
