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Combine the halved fresh tomatoes, garlic, balsamic vinegar, fresh arugula, olive oil in a medium bowl. Season with salt and pepper (not a lot of salt because the balsamic vinegar is already quite salty) Give a good toss and let sit for 10-15 minutes.
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Meanwhile, bring a large pot of water to boil. Add some salt and the spaghetti pasta, without breaking them. Cook as per pack instructions, around 8=9 minutes till al dente, stirring occasionally.
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Drain the pasta, and add it to a large serving bowl. Add tomato and arugula mixture and toss to combine well.
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Sprinkle grated Parmesan cheese and serve.