Linguine with Shrimp

1 (8-ounce) package dried linguine pasta
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 cup Italian-style plum tomatoes
12 olives, pitted and sliced
1/2 to 3/4 pound shrimp, shelled and deveined
1/4 cup fresh dillweed, chopped
1/3 pound feta cheese (plain or peppered), crumbled

Cook pasta according to package directions; drain and return to pan to keep warm.

In a frying pan over medium heat, saute garlic in olive oil until soft. Add tomatoes and break them up with a wooden spoon. Add olives and shrimp; cook, stirring, 5 to 7 minutes or until shrimp are opaque in center (cut to test). Add the dillweed and feta cheese; stir until cheese begins to melt. Remove from heat.

Add the pasta to the tomato-shrimp mixture; tossing to coat evenly. Place pasta onto individual serving plates and serve immediately.

Makes 2 servings.