Cherry tomato pasta with fresh arugula Recipe (with Video)

1. In a large pan, add 250 grams of cherry tomato, 1 head of garlic that is cut in half, 3 tbsp extra virgin olive oil, fresh rosemary, salt and pepper.
2. Cover the pan and bake at 250 C / 480 F for 30 minutes
3. When its done, add the parmesan, the heavy cream, blend, and simmer for 5 minutes.
4. Add the cooked pasta and mix
5. Add a handful of fresh arugula, 50 grams of diced cherry tomato, and a splash of balsamic vinegar.