Linguine with Tomatoes, Olives, Feta, and Parsley |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Ingredients:
3 1/2 cups chopped seeded vine-ripened tomatoes (about 7), divided |
1/2 cup dry white wine |
2 garlic cloves, chopped |
1/2 cup extra-virgin olive oil |
1/2 cup pitted kalamata olives, chopped |
3/4 pound 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 (5 to 6 ounces), divided |
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 mediumhigh 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.
|
|