Step 1

Preheat oven to 375 F. Line a baking sheet with foil.

Step 2

Toss tomatoes and garlic with 2 Tablespoons of olive oil; season with salt, black pepper, and pepper flakes. Arrange tomatoes and garlic in a single layer on prepared baking sheet; roast until tomatoes just begin to burst, about 15 minutes.

Step 3

While the tomatoes and garlic are roasting, cook the pasta in a large pot of boiling salted water according to directions; reserve 1 cup pasta water **, then drain. Make sure the pasta is al dente.

Step 4

Toss the arugula and baby spinach with remaining 2 tablespoons of olive oil in a large bowl; season with salt, black pepper, and pepper flakes. Add the pasta, tomatoes, and garlic; toss to combine, adding reserved pasta water to reach desired sauce consistency.

Step 5

Garnish each serving with Pecorino Romano cheese.