Spaghetti with Tomatoes Black Olives and Feta
Simply toss together for an easy, tasty, week night supper!
Servings: 4
Ingredients
- 1 1/2 lbs. tomatoes (about 3) seeded & cut into 1/2-inch pcs
- 1/2 c. Kalamata or black olives pitted
- 1/4 lb. feta cheese crumbled
- 3 T. capers drained
- 3 T. chopped flat leaf parsley
- 1/4 tsp. salt
- 1/4 tsp. fresh ground black pepper
- 3/4 lb. spaghetti
- 6 T. olive oil
- 3 cloves garlic minced
Instructions
- In a large glass or plastic bowl, combine the tomatoes, olives, feta, capers, parsley, salt, and pepper.
- In a large pot of salted boiling water, cook spaghetti until al dente, about 10-12 minutes; drain.
- Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook, stirring, for 1 minute. Add the cooked pasta and the garlic oil to the tomato mixture and toss.
- For 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.
- For 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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