Ingredients

• 1 pound linguine
• 1 tbs olive oil
• 1/2 cup pitted kalamata olives, each cut in half
• 1/2 tsp crushed red pepper flakes
• 1/4 tsp ground black pepper
• 2 clove s garlic, chopped
• 2 tbs coarsely chopped fresh basil leaves
• 2 tbs coarsely chopped fresh Italian parsley leaves
• 29 ounce s Italian style diced tomatoes
• 3/4 tsp kosher salt

Directions

1. Heat large covered saucepot of salted water to boiling over high heat. Add linguine and cook as label directs. Drain pasta, then return to saucepot.

2. Meanwhile, in large skillet, heat oil over medium heat. Add garlic, olives and crushed red pepper, and cook 2 minutes, stirring frequently. Stir in tomatoes with juice, basil, salt and pepper, and cook 2 to 3 minutes or until heated through, stirring occasionally.

3. Add tomato mixture and parsley to pasta. With tongs, toss pasta until well coated with sauce. Serve pasta in warm pasta bowls with cheese, if desired.