Greek Style Linguine
Ingredients:
9 oz Linguine (I used Buitoni’s made-fresh linguine)
1 pint cherry tomatoes
4 tablespoon olive oil
¼ cup cooking wine or chardonnay
1 lemon, halved and zested
4 cloves garlic, minced
¾ cup pitted kalamata olives, (I halved mine)
3 tablespoons capers
½ cup crumbled feta cheese
¼ cup fresh parsley, roughly chopped
¼ cup fresh basil, chopped
Preheat the oven to 400 degrees. On a baking sheet, toss cherry tomatoes, salt/pepper and a drizzle of olive oil. Roast in the oven until tomatoes are soft and lightly blistered (about 15 minutes).
While tomatoes cook, bring salted water to a boil and prepare linguine according to the package instructions.
While linguine cooks, heat 4 tablespoons of olive oil in a pan over medium heat. Add the garlic and cook until fragrant (about 1 minute). Add wine and juice of lemon and cook until reduced (about 2 minutes).
Add roasted tomatoes to the pan. Gently press tomatoes so their juices release into the sauce. Add kalamata olives, capers and drained linguine and toss to coat.
Stir in crumbled feta, parsley, and basil and toss until incorporated
Garnish with additional basil leaves and lemon zest.
Serve with a glass of white wine!
