Linguine with Sun-Dried Tomatoes

I'm a big fan of sun-dried tomatoes, but a little bit goes a long way. Aubrey snatched one out of the jar and ate it just to find that out. He said that eating them is like drinking straight liquor... you just can't do it.
I'm also married to a man that loves meat, so if I make this again (which I probably will) it will be with a piece of grilled chicken on top. I substituted almonds for the pine nuts so I wouldn't go into anaphylaxis shock.


Ingredients:
1 (16-ounce) package linguine
1 (7-ounce) jar sun-dried tomatoes in oil
1/4 cup pine nuts (I used almonds)
3 garlic cloves, minced
1/4 cup olive oil
1 (4-ounce) package crumbled feta cheese
2 Tablespoons thin fresh basil strips

Directions:
Prepare linguine according to package directions.

Drain tomatoes, reserving 2 tablespoons oil. Cut tomatoes into thin strips.

Heat pine nuts in a large nonstick skillet over medium-low heat, stirring often, 5 minutes or until toasted and fragrant. Remove nuts from skillet.

Increase heat to medium, and saute garlic in 2 tablespoons reserved oil and olive oil in skillet 1 minute or until garlic is fragrant. Stir in tomatoes, and remove from heat.

Toss together tomato mixture, hot cooked pasta, feta cheese, and basil in a large bowl. Sprinkle with toasted pine nuts.

Source: Southern Living