lbs tomatoes (about 3), seeded and cut into ½ pieces
cup Kalamata or other black olives, pitted
lb feta cheese, crumbled
tbsp chopped flat-leaf parsley
tsp fresh ground black pepper
tbsp olive oil
cloves garlic, minced
In a large glass or stainless-steel bowl, combine the tomatoes, olives, feta, 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.