Farfalle with Cherry Tomatoes, Arugula, and Goat Cheese | America's Test Kitchen

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)