serves 3-4.
16
oz. (one package) dry linguine
14
oz. (one can) diced tomatoes with juices
3
cloves garlic, minced
2
big sprigs of basil (plus a few more leaves for garnish)
½
teaspoon red pepper flakes
½
teaspoon dried oregano
1
tablespoon chopped chives
2
tablespoons olive oil
2
cups vegetable stock
2½
cups water
½
cup crumbled feta cheese
salt + pepper
In a large pot combine the first ten ingredients listed above. Bring the liquid to a roaring boil. Slightly reduce the heat (to a low boil) and cook for nine minutes until the pasta is al dente. Be sure to stir the pasta every once in a while so none of it sticks to the bottom of the pot. I like to check the pasta but removing a piece and taking a bite (don't burn yourself!). If it's almost cooked all the way through then you're done.
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