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| 1 x ca. 450 g | Linguine |
| 1/2 Tasse | olive oil extra virgin |
| 4 | Cloves garlic minced |
| 1/4 Teelöffel | pepper flakes hot |
| 2 mittel | Ripe tomatoes chopped |
| 1/2 Tasse | Black olives; cut up |
| 1/4 Tasse | Sun-dried tomatoes; Oil-packed; drained and Chopped |
| 1 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 1/4 Tasse | basil fresh, chopped |
| 1/2 Tasse | Feta optional |
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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.
From the MasterCook recipe list. Downloaded from Glen's Mm Recipe Archive,
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