Quick, easy and tasty. I will skip the garlic & oil next time, don't think it added anything. Some lemon juice would be a good substitute. I used feta with garlic & herbs to add flavor and that turned out great.
Spaghetti with Tomatoes, Black Olives, Garlic, and Feta Cheese
Here's an ideal summer pasta with fresh tomatoes as the main attraction. Feta complements the tomatoes beautifully, and the heat of the pasta and hot garlic oil make the cheese meltingly soft.
- 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
- 1. In a large glass or stainless-steel bowl, combine the tomatoes, olives, feta, capers, parsley, salt, and pepper.
- 2. In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain.
- 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.
- 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.
- 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.
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