Linguine With Olives & Sun-dried Tomatoesmain dish, pasta 1 lb linguine 1/2 cup extra-virgin olive oil 4 cloves minced garlic 1/4 teaspoon hot pepper flakes 2 medium ripe tomatoes -- chopped 1/2 cup black olives -- cut up 1/4 cup sun-dried tomatoes, 1 oil-packed -- drained and 1 chopped 1 teaspoon salt 1/4 teaspoon pepper 1/4 cup fresh basil -- chopped 1/2 cup feta cheese -- optional 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. Recipe By : From: Date: |
