Linguine with Tomatoes, Olives, Feta, and Parsley

INGREDIENTS

• 1/2 cup extra-virgin olive oil
• 1/2 cup pitted Kalamata olives, chopped
• 1/2 cup coarsely chopped fresh Italian parsley
• 2 garlic cloves, chopped
• 3/4 pound linguine
• 3 1/2 cups chopped seeded vine-ripened tomatoes (about 7), divided
• 1/2 cup dry white wine
• 1/2 cup coarsely chopped fresh basil
• 1 1/2 cups crumbled feta cheese (5 to 6 ounces), divided
• 1 tablespoon balsamic vinegar