- 6 cups diced tomatoes in assorted colors (about 2 1/2 pounds)
- 3 cups (packed) arugula
- 1/2 cup minced shallots
- 1/2 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 12 ounces linguine
- 2 cups coarsely grated Pecorino Romano or ricotta salata (salted dry ricotta cheese)
- Place first 5 ingredients in large bowl; toss to coat. Let stand at room temperature 30 minutes.
- Cook linguine in large pot of boiling salted water until tender but firm to bite. Drain. Add pasta to tomato mixture; toss. Mix in cheese; season with salt and pepper. Serve warm or at room temperature.