A good night for pasta

We had a busy day today. By the time we got home from grocery shopping it was raining and very grey. I've made this before and it was a hit so I'm working it into regular rotation.

Pasta with roasted vegetables and arugula

2 pints grape tomatoes
4 garlic cloves, unpeeled
3 shallots, cut into eighths
2 TBSP fresh thyme leaves
2 TBSP extra-virgin olive oil
coarse salt and ground pepper
8 oz rigatoni
1/3 cup pitted olives, such as Nicoise, coarsely chopped
3 cups baby arugula or spinach

1. Preheat oven to 450. Place tomatoes, garlic, shallots and thyme on a rimmed baking sheet. Toss with oil and season with salt and pepper. Roast until tomatoes burst, shallots are browned and garlic is soft; 20 to 25 minutes.

2. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1/4 cup pasta water; drain pasta and return to pot.

3. Peel roasted garlic and mash with the flat side of a chef's knife. Add to pasta pot, along with vegetables, olives, and pasta water. Cook over med-high heat until sauce thickens, about 3 minutes. Let cool slightly, then toss with arugula.

This is very quick and easy. I used penne pasta tonight and it was just as good. I also use calamata olives because those are the kind I like. If you will have leftovers, it is best to add the arugula to each serving so it doesn't get icky upon reheating. I think it would probably be very good with some shrimp, for those who like seafood.