Title: Linguine with olives & sun-dried tomatoes
 Categories: Main dish, Pasta
      Yield: 4 Servings
 
      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 ts 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.