Linguine with olives and 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 large 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.
Date: Sat, 22 Jun 1996 17:58:51 -0400 From: Anne Evans <aevans@...>
MC-Recipe Digest V1 #123
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .