Mediterranean Penne with Arugula & Tomatoes

INGREDIENTS

14 oz

whole grain penne pasta

3 cups

cherry or grape tomatoes, halved or quartered (depending on the size)

4 cups

arugula, washed and trimmed

2 cloves

garlic, crushed

2 tbsp

extra-virgin olive oil

1 tsp

salt

1/2 tsp

black pepper

anchovy fillets preserved in oil, chopped OR 1/2 teaspoon anchovy paste

4 tbsp

grated Pecorino cheese (plus more if desired)