Measurements

• 2 Cups Cherry Tomatoes, sliced in half – 500 ml
• 1/2 Cup Dry White Wine – 125 ml
• 4 Garlic Cloves, Chopped
• 1/4 Cup Extra-Virgin Olive Oil 62.5 ml
• 1 Cup Pitted Kalamata Olives – 250 ml
• 3/4 lbs Linguine
• 1/2 Cup Chopped Fresh Parsley – 125 ml
• 1/2 Cup Fresh Basil – 125 ml
• 2 Tbsp. Frank’s Hot Sauce –
• 1 Tbsp. Balsamic Vinegar –
• 1-1/2 Cups Crumbled Feta Cheese – 375 ml

Steps

1. Heat oil in a heavy larger skillet over medium-high heat. Add tomatoes, wine, garlic and olives. Cook until sauce begins to thicken, stirring often, about 6 minutes.
2. Meanwhile, cook pasta in a large pot of boiling water until just tender.
3. Add pasta, parsley, basil, hot sauce, tomato sauce and vinegar to sauce in skillet. Toss over medium heat until sauce coats pasta. Season to taste with salt and pepper. Mount pasta in a bowl and sprinkle with feta cheese.