1. Combine the cherry tomatoes, garlic, salt, balsamic vinegar, arugula, basil, and olive oil in a wide bowl. Let sit for 15 minutes. Taste and adjust seasonings.
  2. Meanwhile, bring a large pot of water to a rolling boil. Add a generous amount of salt and the pasta. Cook al dente, until pasta is firm to the bite. Drain, toss with the tomatoes, sprinkle on the cheese, and serve.

Yield: Makes 4 servings

Time: 20 Minutes

By Martha Rose Shulman, NY Times


  • 1 pint cherry tomatoes, halved if small, quartered if large

  • 1 plump garlic clove, minced or put through a press (more to taste)

  • Salt to taste (I like to use a very good coarse sea salt or fleur de sel for this)

  • 1 teaspoon balsamic vinegar (optional)

  • 1 cup arugula leaves, coarsely chopped

  • 1 tablespoon slivered or chopped fresh basil

  • 2 tablespoons extra virgin olive oil
  • 3/4 pound fusile, farfalle, or orecchiette

  • 1/4 cup freshly grated ricotta salata or Parmesan (more to taste)