Preheat oven to 450ºF. Place tomatoes, skin side down, on a lightly oiled baking tray. Roast tomatoes until softened and reduced in size by about half (about 25 minutes). Allow to cool slightly before roughly chopping. Reserve.
While the tomatoes are roasting, bring a large pot of salted water to a boil. Cook the fettuccine according to package directions. Drain and reserve.
Heat a sauté pan over medium heat. Add the oil and garlic and cook until aromatic and starting to brown (about 30 seconds). Add the arugula and wilt (about 30 seconds more). Toss in the pasta, tomatoes and tapenade. Thoroughly combine.
Divide between 4 bowls. Crumble ricotta salata over the top.