Warm Pasta with Roasted Tomatoes, Greens and Goat Cheese

• 1 each shallots thinly sliced, 1 medium or 2 small
• 2 1/2 tablespoons olive oil, extra-virgin thinly sliced, 1 medium or 2 small
• 2 pounds cherry tomatoes halved lengthwise, or vine-ripe tomatoes, quartered
• 1 x salt and black pepper to taste
• 1 x cayenne pepper as needed
• 2 teaspoons sugar
• 1 1/2 tablespoons white wine vinegar
• 4 cloves garlic thinly sliced, large clove
• 16 ounces pasta, bow-tie (farfalle) or other pasta, 1 pound
• 5 cups mixed salad greens such as baby spinach and arugula
• 23 cup goat (chevre) cheese crumbled, about 5 ounces

1. Preheat the oven to 350F (180C).
2. In a small bowl, mix together the shallots and 1 1/2 teaspoons of olive oil.
3. In a large bowl, add the tomatoes, remaining olive oil, salt, black pepper, cayenne pepper, sugar, vinegar, and garlic, gently toss them all together until well combined.
4. Place the tomatoes onto a large baking sheet in a single layer.
5. Spread the shallots over the tomatoes.
6. Roast in the preheated oven for about 38 minutes, until the tomatos started shriveling and the shallots start browning at the edges.
7. During the roasting no need to stir.
8. Allow to cool for 5 to 6 minutes.
9. About 5 minutes before the roasting is finished, start to cook pasta according to the direction on the package.
10. Drain pasta and return to the pot.
11. Stir in mixed greens until the leaves are wilted.
12. Add roasted tomatoes, shallots and garlic slices into the pot with a wooden spoon or rubber spatula.
13. Mix until well combined.
14. Divide among the serving plates.
15. Serve warm and top with crumbled goat cheese.

shallots, olive oil, tomatoes, salt, cayenne pepper, sugar, white wine vinegar, garlic, pasta, mixed salad greens, goat

Taken from recipeland.com/recipe/v/warm-pasta-roasted-tomatoes-gre-52646 (may not work)