Linguine With Olives And Sun-Dried Tomatoes Recipe - Cooking Index
Linguine With Olives And Sun-Dried Tomatoes Recipe - Cooking Index
| 1 lb | 454g / 16oz | Linguine |
| 1/2 cup | 118ml | Extra-virgin olive oil |
| 4 | Minced garlic | |
| 1/4 teaspoon | 1.3ml | Hot pepper flakes |
| 2 teaspoons | 10ml | Ripe tomatoes - chopped (medium) |
| 1/2 cup | 118ml | Black olives - cut up |
| 1/4 cup | 59ml | Sun-dried tomatoes - oil-packed, drained and chopped |
| 1 teaspoon | 5ml | Salt |
| 1/4 teaspoon | 1.3ml | Pepper |
| 1/4 cup | 36g / 1.3oz | Fresh basil - chopped |
| 1/2 cup | 73g / 2.6oz | Feta cheese - optional |
| 1 | -- € | |
| 1 | Pot of boiling - salted water, cook (large) | |
| 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.
Source:
Mario Batali
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