Pasta with Chery Tomatoes and Arugula

1 Pint cherry tomatoes, halved if small, quartered if large
1 Large garlic clove, minced or put through press
1 Tbs balsamic vinegar
2 cups+ arugula leaves, coarsely chopped
2 Tbs chopped fresh basil
2 Tbs evoo
3/4lb fusille, farfalle, or orecchiette
1/4 cup freshly grated Parmesan or ricotta salata

1) Combine 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 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 tomoatoes, sprinkle on cheese, and serve.

Yeild: 4