Spaghetti with Tomatoes, Black Olives, Garlic, and Feta Chees




Spaghetti with Tomatoes, Black Olives, Garlic, and Feta Chees

original recipe: http://www.foodandwine.com/recipes/spaghetti-with-tomatoes-black-olives-garlic-and-feta-cheese

Ingredients:
  • 1 1/2 pounds tomatoes (about 3), seeded and cut into 1/2-inch pieces
  • 1/2 cup Kalamata or other black olives, pitted
  • 1/4 pound feta cheese, crumbled
  • 3 tablespoons drained capers
  • 3 tablespoons chopped flat-leaf parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper
  • 3/4 pound spaghetti
  • 6 tablespoons olive oil
  • 3 cloves garlic, minced

Instructions:

In a large glass or stainless-steel bowl, combine the tomatoes, olives, feta, capers, parsley, salt, and pepper.

In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain.

Meanwhile, in a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the cooked pasta and the garlic oil to the tomato mixture and toss.

NOTES:

Variations

Spaghetti with Tomatoes, Black Olives, Garlic, and Mozzarella:  Use 3/4 pound fresh mozzarella cheese, cut into 1/4-inch pieces, in place of the feta.

Spaghetti with Tomatoes, Olives, Garlic, Feta, and Fresh Herbs:  Use 1/4 cup chopped fresh basil or 3 tablespoons mixed chopped fresh herbs, such as tarragon and chives, in place of the parsley.

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