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Categories:Viewed: 35 - Published at: 7 years ago
Ingredients
- 1 lb cherry tomatoes
- 6 tablespoons olive oil
- 2 cloves, garlic thinly slivered
- 2 cups dry penne pasta
- 3 tablespoons balsamic vinegar
- 1 pinch sugar
- salt and pepper
- 1 bunch arugula
Method
- Preheat oven to 375.
- Slice cherry tomatoes in half, place them in a pan cut side up, drizzle them with 2 tablespoons of olive oil and sprinkle the slivered garlic and salt and pepper to taste.
- Roast in the oven for 20 minutes, turning once.
- Cook pasta according to package instructions.
- Drain the pasta and set aside.
- In another bowl, put the remaining oil with the vinegar, sun dried tomatoes, sugar and a little salt and pepper to taste.
- Still well to combine.
- Add the pasta into the bowl with the dressing and toss to mix.
- Add the roasted tomatoes and mix gently.
- Before serving, add the arugula, toss lightly and taste to adjust the seasoning.
- This can be served either cold or at room tempature.
