Linguine With Olives And Sun-dried Tomatoes

I caution against referring to “carnal” and “spiritual” as rigid categories or classes of Christians. The idea of a distinctive class or category implies a strict line of demarcation between one group of believers and another. It suggests there are readily identifiable stages in the Christian life into which one may enter if certain things are done or out of which one may fall if other things are done. Sanctification, however, is far too fluid for such strict categorization. In other words, sanctification is a process which, because of its constantly dynamic and progressive nature, defies rigid classifications.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Dairy		Pasta	4	Servings

INGREDIENTS

1	lb	Linguine
1/2	c	Extra-virgin olive oil
4		Cloves minced garlic
1/4	t	Hot pepper flakes
2		Ripe tomatoes, chopped
1/2	c	Black olives, cut up
1/4	c	Sun-dried tomatoes
		Oil-packed drained and
		Chopped
1	t	Salt
1/4	t	Pepper
1/4	c	Fresh basil, chopped
1/2	c	Feta cheese, optional

INSTRUCTIONS

In large pot of boiling, salted water, cook linguine for 8 to 10
minutes or until tender but firm; drain well.  Meanwhile, in large
skillet, heat half of the oil over medium heat;  cook garlic, hot
pepper flakes and fresh tomato for 3 to 4 minutes or  until fragrant
but not browned. Add olives, sun-dried tomatoes, salt  and pepper; cook
for 2 to 3 minutes or until heated through.  Add to  pasta along with
remaining oil and basil; toss well.  Top with crumbled feta cheese, if
desired.  Date: Sat, 22 Jun 1996 17:58:51 -0400  From: Anne Evans
<aevans@user.rose.com>  MC-Recipe Digest V1 #123  From the MasterCook
recipe list.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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