PREHEAT oven to 350° F.
COMBINE 3 tablespoons oil, thyme, garlic, chili and grated lemon peel in large bowl; season with salt and pepper. Add tomatoes; toss to coat. Pour mixture onto rimmed baking sheet. Add about ½ cup water to pan (to prevent the tomatoes from sticking).
BAKE for 45 minutes. During last 10 minutes of bake time, prepare pasta according to package directions; drain, reserving ½ cup of cooking water.
SCRAPE all baking sheet contents into a large bowl; add pasta, reserved water, remaining tablespoon oil, arugula and cheese. Toss to coat. Top with additional cheese and thyme leaves, if desired.
