Greek Pasta
1/2 lb linguini
1 can (2 1/4 oz) sliced tomatoes
5 green onions, sliced thin
1 can (14 1/5 oz) black olives
3/4 cup sundried tomatoes, packed in oil
3 Tbs olive oil
4 cloves garlic, chopped
8 oz feta cheese
salt and ground pepper to taste
Cook linguini according to package directions. Reserve 1/2 cup cooking water for pasta sauce.
While pasta is cooking, drain olives and chop scallions. Slice the tomatoes into thin strips. Heat large skillet over medium high heat, add oil from sundried tomatoes. Cook onions to just tender, add garlic and tomatoes; toss to mix and heat through tomatoes. Remove from heat.
Crumble feta cheese into the tomato mixture. Add the olives and salt and pepper. Add drained linguini and reserved pasta water a little at a time and toss ingredients together over low heat until flavors are combined and heated through.
member logon
