LINGUINI - OLIVES AND TOMATOES

By akselden

Ingredients

• 8 T. olive oil, divided
• 1 C. diced onion
• 4 cloves garlic, crushed
• 4 ripe tomatoes (2 lb.) skinned, seeded and diced
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
• 1 C. crumbled feta cheese
• 2 T. chopped parsley
• 1 1/2 C. (1/2 lb.) pitted Kalamata olives, halved
• 1 T. chopped fresh basil, thyme or rosemary
• 3/4 lb. fresh linguini
• Olive oil
• 4 T. freshly grated Parmesan cheese

Details

Servings 4

Preparation

Step 1

1. In a large skillet, heat 6 T. olive oil. Stir in onion and garlic; saute lightly. Stir in tomatoes, salt and pepper; heat through while tossing lightly. Stir in feta, parsley, olives and herbs; heat through.

2. Meanwhile, cook pasta according to package directions. Drain; toss with 2 T. olive oil.

3. Pile pasta on heated plates. Spoon tomato mixture on top. Drizzle with additional olive oil. Sprinkle generously with Parmesan cheese. Serve immediately.