Last week I wanted to make that pasta from Martha Rose Shulman’s article in the Times, but I couldn’t find the arugula at my local neighborhood vegetable markets. So I headed to a full-size supermarket over the weekend and had a little more luck. I also picked up some cherry tomatoes and ricotta salata and headed home to start cooking. My photo isn’t as pretty as the one in the Times article, but it’s the taste that counts, and this tastes great. Even better is that it tastes great cold, which came in handy much later that night when I was craving some leftovers. I went a little overboard with the arugula, by the way, but the recipe is really flexible.