Linguini with Fresh Roma Tomato and Olive Sauce

• 1 clove garlic
• ¼ tsp. kosher salt
• 4  Roma tomatoes, chopped
• 2 cups fresh arugula
• 8 Kalamata olives, pitted and finely chopped
• 2 Tbsp. balsamic vinegar
• 2 Tbsp. extra virgin olive oil
• ½ lb. linguini
• 2 oz. Parmesan cheese, shaved

Instructions:

1. In a large bowl, mash together garlic clove with kosher salt. Toss in Roma tomatoes, olives, balsamic vinegar, olive oil and arugula. Let stand for 20 minutes.
2. In a large pot of boiling, salted water cook linguini until al denté. Drain pasta and toss with Roma tomato mixture. Portion into four bowls and finish with shaved Parmesan.