Photo: Howard Lee Puckett; Styling: Missie Neville Crawford
Total Time
26 Mins
Makes 6 servings

How to Make It

Step 1

Prepare linguine according to package directions.

Step 2

Drain tomatoes, reserving 2 Tbsp. oil. Cut tomatoes into thin strips.

Step 3

Heat pine nuts in a large nonstick skillet over medium-low heat, stirring often, 5 minutes or until toasted and fragrant. Remove nuts from skillet.

Step 4

Increase heat to medium, and sauté garlic in 2 Tbsp. reserved oil and olive oil in skillet 1 minute or until garlic is fragrant. Stir in tomatoes, and remove from heat.

Step 5

Toss together tomato mixture, hot cooked pasta, feta cheese, and basil in a large bowl. Sprinkle with toasted pine nuts.

Step 6

Try This Twist!

Step 7

Linguine With Tuna and Sun-Dried Tomatoes: Prepare recipe as directed. Stir in 2 (6-oz.) aluminum foil pouches solid white tuna chunks, drained, and 1 (3-oz.) can sliced black olives, drained.

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