Preheat oven to 375 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Halve cherry tomatoes. Mince shallot and garlic. Cut roasted red pepper into ¼" pieces. Stack basil leaves and roll into a cylinder, slice across the length of the roll, creating very thin strips (chiffonade). Cut baguette into ¼" thick slices. Drain artichoke pieces.

Bing a medium pot of lightly salted water to a boil. Put a colander in the sink. Add the Orecchiette and cook until al dente, about 10-13 minutes. Drain water and keep pasta warm until ready to serve.

Arrange the baguette slices on the baking sheet. In a dish, combine half the garlic and 1 Tbsp. olive oil. Brush the crostini with the mixture. Season each crostini with a pinch of salt and pepper and sprinkle with Asiago cheese, reserving some for garnishing the pasta. Place in the oven to bake for 5-6 minutes, or until cheese is melted and slightly browned.

Heat 1 Tsp. olive oil in a large pan over medium-high heat. Add shallot and remaining garlic and sauté for 1-2 minutes, or until fragrant and translucent. Add the roasted red pepper, cherry tomatoes, artichokes, and red pepper flakes. Cook for 2-3 minutes, or until vegetables are hot and fork tender. Then fold in cooked pasta and baby arugula. Stir and season with a pinch of salt and pepper.

Place the pasta in a bowl, equally distributing the vegetables. Garnish with fresh basil and remaining Asiago cheese. Place a few crostini slices next to the pasta.