Roasted Garlic and Grape Tomato Pasta with Basil and Arugula

I decided upon this pasta dish by Rachel Ray. My decision came about only after finding a combination of arugula and mustard greens at the local farmers market yesterday. This recipe was in keeping with what we have on hand at this time of year. I should have remembered to pierce the skins of the grape tomatoes because I heard many popping sounds coming from within the depths of the oven.

This pasta dish was simple to prepare with a depth and smoothness of flavour that only roasted tomatoes and garlic can provide. The arugula and mustard greens gave it a little added nip.

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