| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
May 1992 |
1 |
servings |
INGREDIENTS
| 1 |
|
Garlic clove; minced and mashed |
|
|
; to a paste with 1/4 |
|
|
; teaspoon salt |
| 4 |
|
Fresh plum tomatoes; chopped |
| 1 |
bn |
Arugula; coarse stems |
|
|
; discarded and the |
|
|
; leaves washed |
|
|
; well,spun dry, and |
|
|
; chopped coarse |
|
|
; (about 1 cup) |
| 6 |
|
Kalamata or other brine-cured black; pitted and chopped |
|
|
; olives |
| 2 |
tb |
Olive oil |
| 1 1/2 |
tb |
Balsamic vinegar; or to taste |
| 1/2 |
lb |
Linguine |
INSTRUCTIONS
In a large bowl stir together the garlic paste, the tomatoes, the arugula,
the olives, the oil, the 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.
Serves 2.
Gourmet May 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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