Name: Linguine with Pecorino, Tomatoes, and Arugula
Yield: 4 Servings
Ingredients: 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)

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