Spaghetti with Tomatoes, Black Olives, Garlic, and Feta Cheese


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 makes the cheese meltingly soft.

Total Time:
30 mins
4 servings


  • 1 1/2 pounds tomatoes (about 3), seeded and cut into 1/2-inch pieces

  • 1/2 cup kalamata or other black olives, pitted

  • 4 ounces feta cheese, crumbled

  • 3 tablespoons drained capers

  • 3 tablespoons chopped flat-leaf parsley

  • 1/4 teaspoon kosher salt, plus more for pasta water

  • 1/4 teaspoon freshly ground black pepper

  • 12 ounces spaghetti

  • 6 tablespoons olive oil

  • 3 garlic cloves, minced


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

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

  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.

    Spaghetti with Tomatoes, Black Olives, Garlic, and Feta Cheese
    © Melanie Acevedo



Spaghetti with Tomatoes, Black Olives, Garlic, and Mozzarella: Use 12 ounces fresh mozzarella cheese, cut into 1/4-inch pieces, in place of the feta.

Spaghetti with Tomatoes, Black 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.

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