Linguine With Uncooked Tomato, Arugula, And Olive Sauce

I have a friend who was sent to plant a church in a hostile city, in a neighborhood dominated by sexual perversion. While making the rounds, introducing himself to pastors already serving in the city one pastor warned him that so many others had sought to minister to that demographic, but, the pastor reasoned, they just weren’t reachable. My friend, though he had served in the special forces, and could well be Chuck Norris’s younger brother, broke down in tears. He explained to the pastor, “If the gospel has no power to save them, it has no power to save me.”

R.C. Sproul Jr.

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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