Linguine with olives & sun-dried tomatoes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Linguine |
| ½ | cup | Extra-virgin olive oil |
| 4 | Cloves minced garlic | |
| ¼ | teaspoon | Hot pepper flakes |
| 2 | mediums | Ripe tomatoes -- chopped |
| ½ | cup | Black olives -- cut up |
| ¼ | cup | Sun-dried tomatoes, |
| Oil-packed -- drained and | ||
| Chopped | ||
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | cup | Fresh basil -- chopped |
| ½ | cup | Feta cheese -- optional |
Directions
In 1 lg pot of boiling, salted water cook linguine for 8 to 10 minutes or until tender but firm; drain well.
Meanwhile, in large skillet, heat half of the oil over medium heat; cook garlic, hot pepper flakes and fresh tomato for 3 to 4 minutes or until fragrant but not browned. Add olives, sun-dried tomatoes, salt and pepper; cook for 2 to 3 minutes or until heated through. Add to pasta along with remaining oil and basil; toss well.
Top with crumbled feta cheese, if desired.
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