Farfalle w/ Cherry Tomatoes, Arugula, and Goat Cheese

This recipe is out of Cooks Illustrated. They test all the recipes to perfection so you don't have to. I'm on a tomato and goat cheese kick, so when I saw this recipe, I had to try it! I made this Sat. night when I went to visit Scott in Binghamton. We substituted grape tomatoes instead of cherry. It's delicious!

1 medium shallots, sliced thin
1/4 c. olive oil
3 pints (2 lbs) cherry tomatoes, each tomato halved pole to pole
Table salt
1/4 tsp. red pepper flakes
1/4 tsp. ground black pepper
1.5 tsp. sugar, or to taste
1 Tbl. sherry or red wine vinegar
3 large garlic cloves, sliced thin
1 lb farfalle
1 large bunch arugula, leaves torn into bite-sized pieces (4 c. loosely packed)
4 oz. goats cheese, crumbled (about 1/2 c.)

1. Adjust oven rack to middle positions; heat oven to 350 degrees. In small bowl, toss shallots with 2 tsp. oil; set aside. In medium bowl, gently toss tomatoes with remaining oil, 1/2 tsp. salt, pepper flakes, black pepper, sugar, vinegar, and garlic. Spread in even layer on rimmed baking sheet (about 17 by 12 in.), scatter shallots over tomatoes; roast until edges of shallots begin to brown and tomato skins are slightly shriveled (tomatoes should retain their shape), 35 - 40 min. (Do no stir tomatoes during roasting.) Remove tomatoes from oven and cool 5 to 10 min.

2. While tomatoes cook, bring 4 qts. water to boil in large stockpot. Just before removing tomatoes from oven, stir 1 Tbl. salt and pasta into boiling water and cook until al dente. Drain pasta and return to pot; add arugula and toss until wilted. Using rubber spatula, scrape tomato mixture into pot on top of pasta and toss to combine. Serve immediately, sprinkling cheese over individual bowls.