Pasta with roasted vegetables and arugula

Description

Preheat the oven to 220 degrees. Place tomatoes, garlic, shallot, and thyme on a baking sheet. Toss with oil and season with salt and pepper. Roast until the shallot is browned and the garlic is soft, 20 to 25 minutes. Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Reserve 1/4 cup of the cooking water, then drain the pasta and return it to the pot. Peel the roasted garlic and mash it with the flat side of a knife. Add the garlic to the pasta along with the roasted vegetables, olives, and reserved cooking liquid. Cook over medium heat until the sauce thickens, about 3 minutes. Let cool slightly, then toss with arugula or spinach and serve.

Instructions