Greek Spaghetti

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.

9600
Greek Spaghetti

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • pounds tomatoes (about 3), seeded and cut into ½-inch pieces

  • ½

    cup Kalamata or other black olives, pitted

  • ¼

    pound feta cheese, crumbled

  • 3

    tablespoons drained capers

  • 3

    tablespoons flat-leaf parsley, chopped

  • ¼

    teaspoon salt

  • ¼

    teaspoon fresh-ground black pepper

  • ¾

    pound spaghetti

  • 6

    tablespoons olive oil

  • 3

    cloves garlic, minced

Directions

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. 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.


Nutrition

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