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1
In a small saute pan, heat the olive oil over medium-low heat, add the onion and cook slowly until it is translucent.
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2
Add the three cloves of minced garlic and continue cooking for one minute.
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3
Add the beans and cover the pan.
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4
Cook slowly for about 30 minutes, until the beans are soft.
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5
If the mixture dries, add a few tablespoons of water.
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6
Season with salt and pepper.
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7
Meanwhile, bring a large pot of water to a rolling boil.
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8
Add the spaghetti and boil for about two to three minutes if using fresh pasta or 10 to 12 minutes if using dried, until the spaghetti is al dente.
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9
(Depending on the brand of spaghetti, cooking times may vary.)
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10
Drain well.
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11
In a small bowl, combine the chopped olives with the finely chopped garlic.
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12
Set aside.
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13
In another small bowl, toss the diced tomatoes with the fresh lemon juice.
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14
Set aside.
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15
In a large saute pan, heat the butter until it is nut-colored.
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16
Add the cooked pasta and toss.
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17
Add the feta cheese and stir until slightly softened, about five to seven minutes.
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18
Transfer a portion of the pasta onto each plate.
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19
In a straight line down the center of the plate, top the spaghetti with one mound of the bean mixture, one of the tomato-lemon mixture and a pile of the olive-garlic mixture.
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20
Serve immediately.
