Description

Summer is the perfect time to enjoy a fresh and delicious pasta with tomatoes right out of the garden. It's so wonderfully good, you will make it again and again.

Ingredients

• 1 1/2 lb. tomatoes, seeded and cut into 1/2-inch pieces
• 1/2 c. Kalamata or black olives, pitted
• 1/4 lb. feta cheese, crumbled
• 3 T. capers, drained and rinsed
• 3 T. chopped flat leaf parsley
• 1/4 t. salt
• 1/4 t. freshly ground black pepper
• 3/4 lb. spaghetti
• 6 T. olive oil
• 3 cloves garlic, minced

Steps

1. In a large glass or stainless steel bowl, combine tomatoes, olives, feta, capers, parsley, salt and pepper.
2. In a large pot of well salted boiling water, cook spaghetti until just done, about 12 minutes; drain.
3. Meanwhile, in a medium skillet, heat olive oil over low heat; add garlic; cook, stirring, for 1 minute; add pasta and garlic oil to tomato mixture; toss.