Ingredients
1 1/2 lb. tomatoes (about 3)
1/2 c. Kalamata or other black olives
1/4 lb. feta cheese
3 tbsp. drained capers
3 tbsp. Chopped flat-leaf parsley
1/4 tsp. salt
1/4 tsp. fresh-ground black pepper
3/4 lb. spaghetti
6 tbsp. olive oil
3 cloves garlic
Preparation
Step 1In a large glass or stainless-steel bowl, combine the tomatoes, olives, feta, capers, parsley, salt and pepper.Step 2In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain.Step 3Meanwhile, 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.Step 4Variations: 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.Step 5Wine Recommendation: 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 choice to serve.
