Linguine with Feta, Tomatoes and Basil Olive Oil


  • ½ cup Bella Oliva Basil EVOO
  • 4 medium vine ripened tomatoes, chopped
  • 4 cloves garlic, chopped
  • 6 oz. feta cheese, crumbled
  • ¼ cup toasted pine nuts
  • salt to taste
  • 1 lb. linguine coked al dente, according to package directions


  1. Place skillet on medium heat and add olive oil.
  2. Add tomatoes and garlic, and pine nuts (salt to taste).
  3. Cook for 5 minutes.
  4. Add al dente pasta to skillet and toss.
  5. Place in serving dish and sprinkle with feta crumbles.

Serving size: 4-6

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