Active Time
N/A
Total Time
N/A
Yield
Serves : 4
© Melanie Acevedo

How to Make It

Step 1    

In a large glass or stainless-steel bowl, combine the tomatoes, olives, feta, capers, parsley, salt, and pepper.

Step 2    

In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain.

Step 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.

Notes

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.

Suggested Pairing

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.

You May Like

Aggregate Rating value: 5

Review Count: 2174

Worst Rating: 0

Best Rating: 5

Author Name: Suzanne McSpadden

Review Body: So delicious. The amount of salt seemed meager for the amount of tomatoes and pasta, but was amply supplied by the olives, capers and the feta. We used a combination of parsley and basil, for a bit more herbal oomph. The tomato mixture (I used cherry tomatoes as they were the only ones ripe enough this time of year) made a lot, so I used a whole pound of spaghetti. Now there is a yummy bit left for another meal.

Review Rating: 5

Date Published: 2017-05-18

Author Name: Karoony

Review Body: This was exactly the base for what i wanted to make. I also used fresh basil but also added some rough chopped artichoke hearts. Deeelish....regular rotation for sure!

Review Rating:

Date Published: 2017-07-24