Cherry tomato sauce over whole-wheat linguine

Directions

1. In a medium mixing bowl, combine tomatoes, 1/4 cup of the olive oil, garlic, olives, salt, and red pepper. Let mixture sit at room temperature for at least 30 minutes.
2. Cook linguine in a large pot of boiling water until al dente. Drain pasta into a large colander, then transfer to a large bowl.
3. Toss linguine with the remaining 1 tablespoon of olive oil and the Parmigiano-Reggiano. Place the tomato mixture in a sieve over a bowl to drain excess liquid, then lightly toss the mixture with the pasta. Add the basil, toss again, and serve.