Linguine with Olives and Sun-Dried Tomatoes
Recipe type: Pasta
Serves: 4
  • 1 pound linguine
  • 1/2 Cup extra-virgin olive oil
  • 4 clove 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, oil-packed, drained and chopped coarsely
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 Cup fresh basil; chopped
  • 1/2 Cup Feta cheese; optional
  1. In large pot of boiling, salted water, cook linguine for 8 to 10 minutes or until tender but firm; drain well.
  2. 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.
  3. Add olives, sun-dried tomatoes, salt and pepper; cook for 2 to 3 minutes or until heated through.
  4. Add to pasta along with remaining oil and basil; toss well.
  5. Top with crumbled feta cheese, if desired.
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