Linguine with Tomatoes, Olives, Feta, and Parsley

• 3 1/2 cups chopped seeded vine-ripened tomatoes (about 7), divided
• 1/2 cup dry white winewhite-wine
• 2 garlic cloves, choppedgarlic
• 1/2 cup extra-virgin olive oilolive-oil
• 1/2 cup pitted Kalamata olives, chopped
• 3/4 pound linguinelinguine
• 1/2 cup coarsely chopped fresh Italian parsleyparsley
• 1/2 cup coarsely chopped fresh basilbasil
• 1 tablespoon balsamic vinegarbalsamic-vinegar
• 1 1/2 cups crumbled feta cheese (5 to 6 ounces), divided

1. 01Purée 2 1/2 cups tomatoes, wine, and garlic in blender. Heat oil in heavy large skillet over medium-high heat. Add tomato puree and olives. Cook until sauce begins to thicken, stirring often, about 6 minutes.
2. 02Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid.
3. 03Add pasta, parsley, basil, and vinegar to sauce in skillet. Toss over mediumhigh heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if dry, about 3 minutes. Season to taste with salt and pepper. Mix in remaining 1 cup tomatoes and half of cheese. Mound pasta in bowl. Sprinkle with remaining cheese.

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