Linguine With Tuna, Feta and Tomatoes

• 8 ounces uncooked linguine
• 12 cup crumbled feta cheese
• 2 cups cherry tomatoes, quartered or 2 cups coarsely chopped tomatoes
• 1 (12 ounce) canwater-packed white tuna, drained, flaked
• 2 tablespoons chopped fresh parsley
• 2 tablespoons olives, canola or 2 tablespoons soybean oil
• 1 garlic clove, finely chopped
• 14 teaspoon salt

1. In 3-quart saucepan, cook linguine to desired doneness as directed on package.
2. Drain; return to saucepan.
3. Reserve 2 tablespoons of the feta cheese for garnish.
4. Add remaining feta cheese and remaining ingredients to linguine; toss to mix.
5. Sprinkle with reserved feta cheese.

linguine, feta cheese, cherry tomatoes, canwater, parsley, olives, garlic, salt

Taken from www.food.com/recipe/linguine-with-tuna-feta-and-tomatoes-436311 (may not work)