Instructions: Cook both pastas until al dente, according to package instructions, drain.

Meanwhile, place the basil in the work bowl of a food processor and pulse the machine, stopping to scrape down the sides, until the basil is minced but not pureed. Add the tomatoes and pulse the machine until the tomatoes are in pieces no bigger than 1/2 inch. Again, take care not to process to the point where the tomatoes are pureed; the smallest pieces should be about 1/4 inch. Heat the oil in a large nonstick skillet over medium high.

Add the sliced garlic and cook, stirring, until it just begins to turn golden. Add the basil and tomato mixture to the skillet, and remove it from the heat. Stir in the olives. Toss the sauce with the linguine. Stir in the cheese just before serving.

Makes 4 servings.

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