orecchiette with cherry tomatoes and arugula

INGREDIENTS

• 2 tablespoons olive oil
• 2 cloves of garlic, minced
• 2 small shallots, finely chopped
• 1 pint mixed red and yellow cherry tomatoes, quartered
• Cooked fresh orecchiette (approx. 2 cups dry but I did not measure)
• 2 cups fresh arugula, de-stemmed, roughly chopped
• Salt and pepper
• Freshly grated parmesan reggiano