Pasta with Lemon, Arugula, and Roasted Cherry Tomatoes

 A few weeks back, I was on the great recipe/photography blog, Shutterbean. (If Tracy's pictures don't make you want to get up and cook, I don't know what will.)  She mentioned a Seattle food blogger's take on one of her recipes.  I followed the link to Dana Treat, and made Dana's delicious recipe which includes roasted cherry tomatoes, shallots, and feta cheese.  The peppery quality of the arugula contrasts perfectly with the hint of lemon.  It's the perfect summer pasta and I'll be making it a lot this season.  Recipe below.

Dana's Pasta with Lemon, Arugula, and Roasted Tomatoes
Serves 2-3 
Olive oil
20 small cherry tomatoes
Kosher or sea salt and freshly ground black pepper
1 large shallot, finely diced
½ tsp. red pepper flakes
Zest and juice of 1 Meyer lemon
4 ounces feta cheese, cut into small cubes
4 ounces arugula, plus more for garnish
8 ounces spaghettini (I used my favorite spaghetti- Da Cecco)
Preheat the oven to 375ºF.  Place the tomatoes on a small baking sheet.  Drizzle with olive oil and sprinkle with salt and pepper.  Roast in the oven until they soften, brown in spots, and start to collapse a bit, about 20 minutes.  Set aside.
Meanwhile, place a large skillet over medium heat.  Drizzle in just enough olive oil to coat the bottom of the pan, then add the shallots, red pepper flakes, and a large pinch of salt.  Sauté, stirring frequently, until the shallots soften and start to brown in spots, about 5 minutes.  Grate in the lemon zest and turn off the heat.
Meanwhile, bring a large pot of salted water to boil, then add the pasta.  Cook according the package directions until just al dente.  Taste it to make sure.  Using tongs, transfer the pasta to the skillet with the shallots.  Turn the heat to low and stir to coat the pasta with the shallots and pepper flakes.  Ladle in some pasta cooking water to loosen the sauce.  Add half of the arugula and keep tossing the pasta so that the arugula wilts.  Add the other half of the arugula along with the lemon juice, feta cheese, and the tomatoes.  Add more cooking water if the pasta seems too dry.  Toss carefully.  Serve each portion topped with more of the arugula.

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