Linguine With Tomatoes, Olives, Feta, and Parsley |
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Prep Time: 9 Minutes Cook Time: 20 Minutes |
Ready In: 29 Minutes Servings: 4 |
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This is a recipe that stands well by itself or served as a side dish. Adding shrimp or scallops is ideal. Bon Appetit 2007 Ingredients:
3 1/2 cups tomatoes, chopped |
1/2 cup dry white wine |
2 garlic cloves, chopped |
1/2 cup extra virgin olive oil |
1/2 cup kalamata olive, pitted, chopped |
3/4 lb linguine |
1/2 cup fresh parsley, coarsely chopped |
1/2 cup fresh basil, coarsely chopped |
1 tablespoon balsamic vinegar |
1 1/2 cups feta cheese, divided, crumbled |
Directions:
1. Purée 2 1/2 cups tomatoes, wine, and garlic in blender. Heat oil 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 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 vinegar 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. Mix in remaining 1 cup tomatoes and half of cheese. Mound pasta in bowl. Sprinkle with remaining cheese.
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