Ingredients
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1 1/2 lbs tomatoes, seeded and cut into 1/2-inch pieces (about 3)
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1/4 lb feta cheese, crumbled
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3 tablespoons drained capers
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3 tablespoons parsley, chopped flat-leaf
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1/4 teaspoon salt
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1/4 teaspoon fresh ground black pepper
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3/4 lb spaghetti
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6 tablespoons olive oil
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3 garlic cloves, minced
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1/2 cup kalamata olives or 1/2 cup other black olives, pitted
Instructions
- 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.