In a large pot of boiling salted water, cook linguine according to package instructions. Drain pasta. In pot, heat oil over medium heat. Add tomatoes and cook, stirring occasionally, until slightly softened, about 3 minutes. Return pasta to pot, stir in tapenade, and cook until heated through. Add arugula and toss to combine. Season with salt and pepper. Divide among four bowls, drizzle with oil, and sprinkle with parsley and feta.
Originally Submitted
6/30/2011
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