Penne with red peppers and grilled cherry tomatoes

Preparation

• In a large pot filled with salted boiling water, cook pasta al dente following the directions on the package. Reserve about 1 cup of cooking water. Pour pasta in colander and drain. Set aside.
• In the same saucepan over medium heat, add a thin stream of olive oil followed by garlic. Cook for 2 to 3 minutes, stirring.
• Add the peppers and continue cooking for 3 to 4 minutes, stirring until they are cooked but still firm. Set aside.
• In a bowl, add 3 tablespoons olive oil followed by the Italian spices. Season with salt and pepper generously and mix.
• Place the tomatoes on a plate and drizzle with the olive oil mixture. Mix gently to coat.
• Preheat the BBQ to maximum power and reduce to minimum power. Oils the grids.
• Place the tomatoes on the grates and close the barbecue lid. Grill for 5 to 7 minutes or until tomatoes are cracked and start to open. Keep warm.
• Heat the large saucepan over medium heat and add the pasta. Add the cheese, 1/2 cup of cooking water and mix gently to make it creamy. Add some cooking water to rectify if necessary.
• Remove from heat then add arugula and pine nuts. Season with salt and pepper and toss.
• Divide on plates, place some cherry tomatoes on top and garnish with plenty of pecorino Romano cheese. Drizzle with spicy olive oil if you feel like it! Crush the tomatoes before eating.