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Linguine Roasted Red Bell Peppers ñ Kalamata Olives

12 oz. linquine

3 T. x virgin olive oil ñ little butter

1) 7 oz. jar roasted red peppers drain or use use 2 large red

bell peppers seeded cut into strips

16 or so Kalamata olives pitted quartered

3 garlic cloves large pressed

¼ tsp. dried crushed red pepper flakes or UR taste

1¼ c. basil fresh chopped ñ divided

1 c. or more Romano-Porocini or Parmesan Cheese grated

1 T. white balsamic vinegar

In boiling salted water about 8 qts. Cook linguine al dente (firm to the bite

Drain, reserve 1 c. cooking water or** use chicken broth

Using large skillet, medium high heat- with x-virgin oil ñ little butter- add roasted red bell or regular red bell pepper strips. With olives-garlic-ñ crushed red pepper flakes. Sauté till tender or with roasted bells just heat through with no extra oil just use butter with the roasted red bells in a jar .

Add drained pasta with **½ c. (reserved liquid from boiling pasta or chicken broth -1 cup basil-1 cup cheese ñ vinegar.

Toss sauce until all coated, adding more** little liquid if too dry. Season to taste with salt ñ pepper

Serve with extra fresh basil ñ more cheese on the side..

Note~ Serve with some crumbled cheese in small bowl on the side too.