Wednesday, August 29, 2012

Spaghetti with Tomatoes, Olives, Garlic, and Feta Cheese

We loved the simplicity of this dish and all the great flavors that were in it. The olive oil was infused with garlic then tossed with the spaghetti and olives, tomatoes, fresh herbs, and feta cheese. 

3 Roma tomatoes, seeded and cut into 1/2-inch pieces
1/2 cup Kalamata olives, pitted
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
8 oz. spaghetti
6 tablespoons olive oil
4 cloves garlic, minced 
1/2 cup feta cheese, crumbled

top with:
 a drizzle of olive oil and crushed red peppers

In a large bowl, combine the tomatoes, olives, basil, parsley, salt, and pepper. Set aside. In a large pot of boiling, salted water, cook the spaghetti. Drain.

Meanwhile, in a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Pour the olive oil/garlic mix over the cooked pasta. Add the feta cheese and tomato mixture then toss all together. After serving each plate, top with  a drizzle of olive oil and crushed red peppers. Serve with crusty bread and this chicken for a complete meal.

Source:  adapted from Food and Wine
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