Recipe information
Yield
4 Servings
Ingredients
3
1/2 cups chopped seeded vine-ripened tomatoes (about 7), divided
1
/2 cup dry white wine
2
garlic cloves, chopped
1
/2 cup extra-virgin olive oil
1
/2 cup pitted Kalamata olives, chopped
3
/4 pound linguine
1
/2 cup coarsley chopped fresh Italian parsley
1
/2 cup coarsley chopped fresh basil
1
tablespoon balsamic vinegar
1
1/2 cups crumbled feta cheese (5 to 6 ounces), divided
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Preparation
Step 1
Purée 2 1/2 cups tomatoes, wine, and garlic in blender. Heat oil in heavy large skillet over medium-high heat. Add tomato puree and olives. Cook until sauce begins to thicken, stirring often, about 6 minutes.
Step 2
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid.
Step 3
Add pasta, parsley, basil, and vinegar to sauce in skillet. Toss over mediumhigh heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if dry, about 3 minutes. Season to taste with salt and pepper. Mix in remaining 1 cup tomatoes and half of cheese. Mound pasta in bowl. Sprinkle with remaining cheese.