This recipe was found on Pinterest (obviously) and my husband and I love it. I love it for two reasons: one, it's delicious and two, it's easy. I love pasta to begin with, and my husband could eat it every day if he had to, so this recipe was a great change up to the usual spaghetti and meat sauce.
You can find the recipe here or follow it below. Of course I have had to improvise at times, since I often find I am out of ingredients right when I need them. Like olive oil. One day I made this for dinner, but was out of olive oil to make the garlic oil. So I just used butter. Not as healthy, but still yummy! I also tried Kalamata olives once, but that was so time consuming. I do not know the correct way to pit an olive, so I won't do that again unless I find pitted ones. One really important thing to this recipe was the fresh parsley. You can obviously use dried parsley, but the fresh herb just really does it.
Here is a very easy, very delicious summer meal.
I'm so glad to be back blogging. There's lots to come!
Spaghetti with Tomatoes, Black Olives, Garlic, and Feta Cheese
- 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
- 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.
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.