- 1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
- 4 fresh plum tomatoes, chopped
- 1 bunch of arugula, coarse stems discarded and the leaves washed well, spun dry, and chopped coarse (about 1 cup)
- 6 Kalamata or other brine-cured black olives, pitted and chopped
- 2 tablespoons olive oil
- 1 1/2 tablespoons balsamic vinegar, or to taste
- 1/2 pound linguine
- 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.