What You Need:

• 12 oz. linguini or spaghetti, cooked in salted water and boiled until al dente, drained
• 3 Tbsp fruity olive oil
• 3 Tbsp unsalted butter, room temperature
• 2-3 large cloves garlic, finely chopped
• zest of one medium lemon, grated or finely chopped
• 1/4 tsp crushed red pepper
• ~10 oz cherry tomatoes or grape tomatoes, halved and seeded
• salt and freshly ground pepper, to taste
• 1 c fresh basil leaves, coarsely chopped
• 1 c fresh Italian parsley, coarsely chopped
• 1/3 c fresh mint leaves, coarsely chopped
• 1/4 cup chives, chopped
• 1 tsp lemon thyme or regular thyme leaves, chopped
• 1/4 cup pitted kalamata olives, halved
• marinated artichoke hearts, halved or quartered, to taste
• crumbled feta cheese, to taste

What To Do:

• Combine olive oil, butter, garlic, lemon zest, crushed red pepper, tomatoes, salt and pepper in a heatproof bowl the pasta will be tossed in.  While bringing the salted pasta water to a boil in a large pot, place bowl over the pot to warm up the ingredients and melt the butter.  Once the water reaches a boil, set the bowl aside.
• Cook pasta according to directions until al dente.  Drain pasta well and immediately add to sauce in the bowl.  Sprinkle with basil, parsley, mint, chives and thyme and toss.
• Add & toss in olives, artichoke hearts and feta cheese.  Add salt and pepper to taste, if needed.  ENJOY!!