This is simple, quick and tasty. If you would like to, add about 1/4 pound cooked cocktail shrimp or cooked chicken cut into very small pieces just after sauteing the garlic. Saute for just one minute more before adding the fire roasted tomatoes. Oh, and be sure to serve with garlic bread ;-)
1/2 lb. linguine pasta
1 Tbsp. extra virgin olive oil
2 tsp. minced garlic
1 (14.5 oz.) can fire roasted tomatoes, not drained
crushed red pepper to taste
3/4 cup tomato basil feta, crumbled
Extra tomato basil feta to garnish, if desired
Cook linguini al dente, according to package directions.
Meanwhile, heat the olive oil in a large skillet over medium heat; add the garlic and cook, while stirring, about one minute.
Add the fire roasted tomatoes, cook until heated through, season with red pepper flakes and stir in the feta to create a creamy consistency. Drain pasta (do not rinse) add to the sauce, toss and serve.