Linguine with Uncooked Tomato, Arugula, and Olive Sauce

Ingredients

• 2 garlic cloves, minced and mashed to a paste with 1/4 teaspoon salt
• 6 fresh plum tomatoes, chopped
• 2 bunches of arugula, coarse stems discarded and the leaves washed well, spun dry, and chopped coarse (about 2 cups)
• 10 kalamata or other brine-cured black olives, pitted and chopped
• 3 tablespoons olive oil
• 3 tablespoons balsamic vinegar, or to taste
• 1 pound linguine