Pasta with Exploding Tomatoes and Arugula Recipe

When preparing this recipe, start with clean countertops and utensils. Wash hands with soap and water. Wash whole, fresh produce by rinsing arugula and gently rubbing cherry tomatoes and garlic under cold, running water. Prewashed, packaged items do not require further washing.

Ingredients

• Nonstick cooking spray
• 8 ounces whole-wheat pasta shells
• 2 pints cherry or grape tomatoes
• 3 cloves garlic, thinly sliced
• 2 teaspoons olive oil
• 2½ ounces baby arugula (about 4 cups)
• ½ cup shredded Romano cheese
• ¼ teaspoon red pepper flakes
• Freshly ground black pepper to taste

Directions

1. Preheat the oven to 400°F. Spray a large baking sheet with cooking spray.
2. Cook the pasta according to the package directions. Drain and keep warm.
3. Meanwhile, place the tomatoes and garlic on the baking sheet and drizzle the oil over them. Bake for 15 minutes, until the tomatoes are lightly browned and break open.
4. Toss the tomatoes and accumulated juices, warm pasta, and arugula in a large bowl.
5. Sprinkle with the cheese and pepper flakes, and season with black pepper.