Linguine with uncooked tomato, arugula, and olive sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Garlic cloves; minced, and | |
| Mashed to a paste with | ||
| ¼ | teaspoon | Salt |
| 6 | Fresh plum tomatoes; chopped | |
| 2 | bunches | Arugula; stems discarded, |
| Leaves washed; spun dry, chopped coarse, (abt 2 cups) | ||
| 10 | Kalamata or other brine-cured black olives; pitted, chopped | |
| 3 | tablespoons | Olive oil |
| 3 | tablespoons | Balsamic vinegar; or to taste |
| 1 | pounds | Linguine |
Directions
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.
Recipe 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 - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
11-15-1998
Recipe by: Sara Moulton
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