 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. We have a friend who makes this almost every night. Hi Beth!
Ingredients: 3/4 pound fusille, orecchiette, or other pasta. One pint of ripe cherry tomatoes 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 Kosher salt Ground black pepper Parmesan for grating. Directions: Halve or 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 15 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.
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