Anonymous August 23 2005

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.