Linguine with Uncooked Tomato, Arugula, And Olive Sauce

Ready in 1 hour

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Ingredients

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6 Fresh plum tomatoes; chopped
2 Garlic cloves; minced, and
Mashed to a paste with
2 bn Arugula; stems discarded,
1/4 ts Salt
3 tb Balsamic vinegar; or to
3 tb olive oil
1 lb Linguine
Leaves washed; spun dry,
10 Kalamata or other

Original recipe makes 4 servings

Servings  

Preparation

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 - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-15-1998 Recipe by: Sara Moulton

Calories Per Serving: 346 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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