Tenderloin Steaks with Gorgonzola and Herbs and Roasted Garlic and Grape Tomato Pasta with Basil and Arugula

Name: Tenderloin Steaks with Gorgonzola and Herbs and Roasted Garlic and Grape Tomato Pasta with Basil and Arugula
Ingredients: Salt; 1 pound penne rigate; 2 pints grape tomatoes; 8 to 10 cloves garlic, cracked but left in skins, plus 1 clove peeled and halved; 3 to 4 tablespoons extra-virgin olive oil plus some, for drizzling; Freshly ground black pepper; 4 tenderloin steaks about 1 1/4-inch thick; 2 scallions, whites and greens; 8 to 10 fresh sage leaves; A handful flat-leaf parsley; 1 cup Gorgonzola crumbles; 1 cup grated Parmigianino-Reggiano, a few generous handfuls; 1 cup basil leaves, about 20, torn or shredded; 2 cups coarsely chopped arugula