Spaghetti with Tomatoes, Black Olives, Garlic, and Feta Cheese
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
Directions
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In a large glass or stainless steel bowl, combine tomatoes, olives, feta, capers, parsley, salt and pepper.
In a large pot of well salted boiling water, cook spaghetti until just done, about 12 minutes; drain.
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.
4 servings.
Variations:
Substitute 3/4 lb. fresh mozzarella cheese, cut into 1/4-inch pieces in place of the feta.
Substitute 1/4 c. chopped fresh basil or 3 T. mixed chopped fresh herbs, like tarragon and chives in place of parsley.