Linguine With Tomatoes, Olives, Feta, and Parsley |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From Bon Appetit, this is a wonderfully flavorful summer time pasta. Ingredients:
3 1/2 cups chopped fresh tomatoes, divided (about 7) |
1/2 cup dry white wine |
2 garlic cloves, chopped |
1/2 cup pitted kalamata olive, chopped |
3/4 lb linguine |
1/2 cup coarsely chopped fresh italian parsley |
1/2 cup coarsely chopped fresh basil |
1 tablespoon balsamic vinegar |
1 1/2 cups crumbled feta cheese, divided (5-6 oz.) |
Directions:
1. Puree 2 1/1 cups tomates, wine and garlic in blender. Heat olive in heavy large skillet over medium-high heat. Add tomato puree and olives. Cook until sauce begins to thicken, stirring often, about 6 minutes.
2. Meanwhile, cook pasta in a large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid.
3. Add pasta, parsley, basil, and vineger to sauce in skillet. Toss over medium-high heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if dry, about 3 minutes. Season to taste with salt and pepper.
4. Mix in remaining 1 cup of tomatoes and half of cheese. Mound pasta in bowl. Sprinkle with remaining cheese.
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