Pasta with Roasted Tomatoes and Garlic

Ingredients

• 8 oz whole-wheat spaghetti
• 3 tablespoons extra-virgin olive oil, divided
• 2 pints multicolored cherry tomatoes
• 4 garlic cloves, thinly sliced
• 1/4 teaspoon black pepper
• 2 cups baby arugula
• 1 oz Parmigiano-Reggiano, shaved
• 1/4 cup small fresh basil leaves

Steps

1. Heat the oven to 450°F. Toss the tomatoes and garlic with 2 tablespoons of the oil on a rimmed baking sheet and roast 11 minutes, until they start to burst.
2. Meanwhile, cook the spaghetti in a large pot of unsalted boiling water for 10 minutes, until al dente. Drain, saving 6 tablespoons of the cooking water.
3. Bring the saved water and the remaining tablespoon of oil to a boil in a small saucepan and boil 4 minutes, until reduced to about 1/3 cup.
4. Toss the pasta with the reduced liquid, roasted tomatoes, pepper and arugula. Top with the cheese and basil.