Marinated Arugula, Basil, Tomato with Pasta

This is a kind of wonderful alchemy from Rose Shulman of the NYT. The marinade is cold, the pasta is hot, and the result is startling. A little hard to believe something so simple and so easy to make, is so good. You can serve it hot or room temperature. (Revised June 2021)

Ingredients:
3/4 pound fusille, orecchiette, or other pasta.
One pint of ripe cherry tomatoes, or about 10 oz Compari tomatoes. They should be ripe and juicy for this recipe.
2 small or one large garlic clove, minced fine
1 cup firmly packed arugula
3 or 4 basil leaves
2 tablespoons olive oil
1 teaspoon balsamic vinegar
1 teaspoon salt
Ground black pepper
Parmesan for grating.

Direction
Quarter the tomatoes, chop the arugula, "sliver" or finely chop the basil, mince the garlic, and put in a large bowl with the olive oil, vinegar, salt and pepper. Mix and let marinate for 20 minutes or more. Stir the mixture a few times while it sits.
There is no hurry. When you are ready, cook the pasta and add it to the bowl, mix together and serve with the Parmesan. It is good hot, warm or room temperature.