Linguini with Uncooked Sauce

Makes 6 servings as a first course.

Makes 4 servings as a main course.

Summertime is when this pasta is especially appealing because tomatoes are at their best. I serve it is at room temperature and leftovers are good as well.


  • 1 pint cherry tomatoes (½ pound)
  • 3 garlic cloves, very finely chopped
  • 1/8 teaspoon crushed red pepper, approx
  • 20 pitted Kalamata olives, halved
  • 2 tablespoons capers
  • ¼ cup extra-virgin olive oil
  • 4 ounces baby arugula, torn into pieces
  • 1 pound imported linguini
  • Kosher salt
  • Freshly ground black pepper
  • 1-2 tablespoons lemon juice


  1. Rinse the tomatoes, dry and cut in half. Place in a large bowl and sprinkle with 1 teaspoon salt. Let stand while you are preparing the rest.
  2. Add the garlic, crushed red pepper, olives, capers, olive oil and arugula to the tomatoes.
  3. In a large covered pot, bring 5 quarts of water to a rolling boil. Add 2 tablespoons salt and all the pasta at once, stir. Boil briskly, uncovered for 7-8 minutes; the pasta should be al dente.
  4. Toss with the tomatoes.
  5. Season to taste with salt, pepper and lemon juice.