| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Linguine |
| 1/2 |
c |
Extra-virgin olive oil |
| 4 |
|
Cloves minced garlic |
| 1/4 |
ts |
Hot pepper flakes |
| 2 |
md |
Ripe tomatoes; chopped |
| 1/2 |
c |
Black olives; cut up |
| 1/4 |
c |
Sun-dried tomatoes; Oil-packed; drained and Chopped |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
c |
Fresh basil; chopped |
| 1/2 |
c |
Feta cheese; optional |
INSTRUCTIONS
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, sun-dried 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>
MC-Recipe Digest V1 #123
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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