This is not a “saucy” pasta sauce. Just a few tablespoons are enough to flavor a bowl of pasta.
Heat the oven to 400.
Trim 1 lb. of San Marzano Roma tomatoes and dice. Toss in a cast iron skillet with 1 T. olive oil and 1/2 t. kosher salt.
Finely mince 2-3 cloves of garlic.
Turn the oven down to 350, and then roast the tomatoes until they are completely soft and beginning to caramelize. Stir once, add the garlic, and then roast another 5 minutes.
While the tomatoes are roasting, boil water for pasta and then cook chunky pasta like rigatoni.
Remove the pan from the oven and while it is still hot, stir in 1/2 C. chopped kalamata olives and 1 T. of their brine.
Drain the pasta and rinse off the starch, then add the pasta to the pan with the tomatoes and stir to coat.
Serve the pasta in bowls topped with a handful of Arugula. Serve with crumbled feta or grated Romano cheese on the side.