Linguine with Olives and Sun-Dried Tomatoes

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 t Salt

1/4 ts Pepper

1/4 c Fresh basil -- chopped

1/2 c Feta cheese -- optional

In 1 lg 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. Recipe By : From: Date: