Ingredients

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 fusille, farfalle, or orecchiette

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

Preparation

  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 the pasta is firm to the bite. Drain, toss with the tomatoes, sprinkle on the cheese, and serve.