| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Cklive07 |
4 |
Servings |
INGREDIENTS
| 2 |
|
Garlic cloves, minced and |
|
|
Mashed to a paste with |
| 1/4 |
t |
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 |
T |
Olive oil |
| 3 |
T |
Balsamic vinegar, or to |
|
|
taste |
| 1 |
lb |
Linguine |
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. 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 Converted by MM_Buster v2.0l.
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