Spaghetti With Tomatoes, Black Olives, Garlic, And Feta Cheese

1. 1

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

2. 2

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

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Wine Recommendation: The saltiness of the olives and feta cheese and the acidity of the tomatoes make a refreshingly fruity red wine such as a Beaujolais- Villages the perfect thing to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.