Cook pasta in a large pot of well salted boiling water until al dente, or tender to liking.
Meanwhile, in a large serving bowl, add the crumbled goat cheese, baby arugula, tomatoes, olive oil, garlic, salt and pepper and toss.
Drain the pasta, reserving a ¼ cup of the pasta cooking water. Add the pasta to goat cheese and arugula mixture and toss. If dry, stir in pasta water a little at a time to achieve desired consistency.
