Name: Spaghetti with Tomatoes, Black Olives, Garlic and Feta Cheese
Yield: 4
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 -

Spaghetti with Tomatoes, Black Olives, Garlic and Feta Cheese

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Ingredients for - Spaghetti with Tomatoes, Black Olives, Garlic and Feta Cheese

1. 1 1/2 lb. tomatoes (about 3) -

2. 1/2 c. Kalamata or other black olives -

3. 1/4 lb. feta cheese -

4. 3 tbsp. drained capers -

5. 3 tbsp. Chopped flat-leaf parsley -

6. 1/4 tsp. salt -

7. 1/4 tsp. fresh-ground black pepper -

8. 3/4 lb. spaghetti -

9. 6 tbsp. olive oil -

10. 3 cloves garlic -

How to cook deliciously - Spaghetti with Tomatoes, Black Olives, Garlic and Feta Cheese

1. Stage

In a large glass or stainless-steel bowl, combine the tomatoes, olives, feta, capers, parsley, salt and pepper.

2. Stage

In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain.

3. Stage

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.

4. Stage

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.

5. Stage

Wine 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.