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, .

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