Recipe courtesy of Gourmet Magazine

Linguine with Uncooked Tomato, Arugula, and Olive Sauce

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  • Yield: 4 servings
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2 garlic cloves, minced and mashed to a paste with 1/4 teaspoon salt

6 fresh plum tomatoes, chopped

2 bunches of arugula, coarse stems discarded and the leaves washed well, spun dry, and chopped coarse (about 2 cups)

10 kalamata or other brine-cured black olives, pitted and chopped

3 tablespoons olive oil

3 tablespoons balsamic vinegar, or to taste

1 pound linguine


  1. 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.