Linguine With Tomatoes, Olives, Feta, and Parsley

Submitted by KathyP53

"From Bon Appetit, this is a wonderfully flavorful summer time pasta."

 

• Ready In: 1hr
• Ingredients: 9
• Serves: 4

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.