Linguine with Tomatoes and Olives

1 package (9 ounce) Buitoni Refrigerated Linguine.
2 (14.5 ounce each) cans Italian-style diced tomatoes.
1/4 cup pitted and diced Kalamata olives.
1 1/2 tablespoons olive oil
2 small cloves garlic
1 tablespoon chopped fresh basil
1 tablespoon balsamic vinegar
1/2 cup crumbled feta cheese

Combine tomatoes, olives, oil, garlic, basil, and vinegar
in a medium saucepan. Cook over low heat for 5 minutes.
Toss pasta with tomato mixture. Sprinkle with feta cheese.

Recipe Submitted By June





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