Guest Chef: Sean Lockard Executive Chef Gwynedd-Mercy College
St. Francis Traveling Chefs Program
2 each garlic, minced and mashed to paste
2 and 1/2 cups plum tomatoes, chopped
2 and 1/2 cup arugula, washed, dried, stems removed, chopped
1/2 cup kalamata olives, chopped
2 and 1/2 tablespoons virgin olive oil
1 and 1/2 tablespoons balsamic vinegar
1 lb linguine pasta, raw
1. In a large bowl stir together garlic paste, tomatoes, arugula, olives, olive oil, vinegar, salt and pepper to taste. Allow to marinate for 20 minutes.
2. Cook pasta in boiling salted water until it is al dente. Drain
3. While still hot, toss pasta with sauce.
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