Spaghetti with Tomatoes, Black Olives, Garlic, and Feta Cheese
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: Food & Wine
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1. Ingredients
- 1 1/2 pounds tomatoes, 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
Nutrition Info
Per Serving
- Calories: 689 kcal
- Carbohydrates: 76 g
- Dietary Fiber: 4 g
- Fat: 35 g
- Protein: 17 g
- Sugars: 8 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- 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.
Yield: 4 servings
3. Still Hungry?
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.
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