Fresh (uncooked) tomato sauce for pasta

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
1 teaspoon balsamic vinegar
Small handful slivered or chopped fresh basil
2 tablespoons extra virgin olive oil
3/4 pound pasta - fusille, farfalle, or orecchiette work well
1/4 cup freshly grated ricotta salata or Parmesan (more to taste)

Optional: 1 cup baby arugula leaves, coarsely chopped

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. Cook the pasta. Drain, toss with the tomatoes, sprinkle on the cheese, and serve.