Linguine With Tomatoes, Olives, Feta, and Parsley
- 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.
- 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.
- 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.
- Mix in remaining 1 cup of tomatoes and half of cheese. Mound pasta in bowl. Sprinkle with remaining cheese.