1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
1/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chopped fresh Italian parsley
1/2 cup crumbled feta cheese
Garnish: fresh Italian parsley sprigs
How to Make It
Cook linguine according to package directions; drain and set aside.
Remove and discard green tops from leeks. Cut white portions in half lengthwise, and cut into 1/4-inch slices.
Sauté leek and bell pepper in hot oil in a large skillet 5 to 6 minutes or until tender. Stir in tomatoes, salt, and pepper; cook over medium heat, stirring occasionally, 2 minutes. Stir in linguine and parsley; cook over medium-high heat, stirring occasionally, until thoroughly heated. Sprinkle with cheese. Garnish, if desired. Serve immediately.