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Spaghetti with Tomatoes, Black Olived, Garlic, and Feta Cheese
by Dee Siburt
serves: 4
 
Ingredients:
  3   Tomatoes, seeded and cut in 1/2 in pieces
  1/2 C   Kalamata or other black olives, pitted
  1/4 lb   Feta cheese, crumbled
  3 Tbsp   Capers, drained
  3 Tbsp   Flat-leaf parsley, chopped
  1/4 tsp   Salt
  1/4 tsp   Fresh ground black pepper
  6 Tbsp   Olive oil
  3 cloves   Garlic, minced
Directions:
  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.
Notes
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