Recipe - Linguine With Olives And Sun-Dried Tomatoes

1 pound Linguine
One half cup Extravirgin olive oil
4 Cloves minced garlic
One fourth teaspoon Hot pepper flakes
2 md Ripe tomatoes; chopped
One half cup Black olives; cut up
One fourth cup Sundried tomatoes;
Oilpacked; drained and
Chopped
1 teaspoon Salt
One fourth teaspoon Pepper
One fourth cup Fresh basil; chopped
One half cup Feta cheese; optional

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, sundried 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.

Date: Sat, 22 Jun 1996 17:58:51 0400

From: Anne Evans aevans@user.rose.com

MCRecipe Digest V1 #123

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.