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.
More Vegetarian Pasta Recipes
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
How to Make It
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.
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
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.
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!
Date Published: 2017-07-24
Author Name: Skip Beitzel
Review Body: Made this for one, cut down to one tomato, and just about 1/2 of all the rest. Made one big plate full and I was full, very good
Review Rating: 4
Date Published: 2018-03-30
Author Name: Jlockg
Review Body: Love, Love this! Taste just like a dish we get at one of our favorite restaurants. Great recipe!!
Review Rating: 5
Date Published: 2017-09-30
Author Name: Cristina Ochoa
Review Body: Just made this for dinner. It was so fresh and delicious, I got 2nds and packed the rest for lunches. I added basil and some cooked shrimp over top. I loved the olives and capers. Such a great recipe. Will make again.