Farfalle with Cherry Tomatoes, Arugula, and Goat Cheese

Name: Farfalle with Cherry Tomatoes, Arugula, and Goat Cheese
Yield: Serves 4 to 6
Ingredients: 1 , medium shallot, sliced thin; 1/4 cup, olive oil; 3 pints, cherry tomatoes (2 pounds), each tomato halved pole to pole; , Table salt; 1/4 teaspoon, red pepper flakes; 1/4 teaspoon, ground black pepper; 1 1/2 teaspoons, sugar, or to taste; 1 tablespoon, sherry vinegar (or red wine vinegar); 3 large cloves, garlic, sliced thin; 1 pound, farfalle; 1 large bunch, arugula, leaves torn into bite-sized pieces (about 4 cups loosely packed); 4 ounces, goat cheese, crumbled (about 1/2 cup)

Main Courses
Cheese
Pasta
Vegetables
Vegetarian

Appears in Cook's Illustrated March/April 2005

Have you ever tried to make a great sauce with off-season supermarket tomatoes? Cherry tomatoes are your best bet, but even then the resulting sauce can be uninspired.

SERVES 4 to 6

TIME 1¼ hours

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