Linguine With Uncooked Tomato, Arugula, And Olive Sauce

Recipe Ingredients

2		Garlic cloves - minced, and
		Mashed to a paste with
1/4 teaspoon	1.3ml	Salt
6		Fresh plum tomatoes - chopped
2		Arugula - stems discarded,
		Leaves washed, spun dry, chopped coarse - (abt 2 cups)
10		Kalamata or other brine-cured black olives - pitted, chopped
3 tablespoons	45ml	Olive oil
3 tablespoons	45ml	Balsamic vinegar - or to taste
1 lb	454g / 16oz	Linguine

Recipe Instructions

In a large bowl stir together the garlic paste, tomatoes, arugula, olives, oil, vinegar, and salt and pepper to taste and let the mixture marinate for 20 minutes.

In a large saucepan of boiling salted water cook the linguine for 10 minutes, or until it is al dente, drain it, and while it is still hot, toss it with the sauce. Serve the pasta warm or at room temperature.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-9126 broadcast 05-11-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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