Spaghetti with olives, feta, tomatoes, and garlic
The other day I made this fabulous pasta recipe for my mom and aunt and it was really delicious. I tweaked a few things but it's one of those recipes where you can just do what you want to it and it'll be just fine. I didn't even think to take a pictures of this when I made it but you can see a picture below from Food & Wine.
INGREDIENTS
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
 I used whole wheat pasta, kalamata olives and also added 1 1/2 jars of artichoke hearts (the small jars of hearts in olive oil). I also added some red pepper.
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.
Try it - it's very yummy!!
Original Article