Ingredients:
1 1/2 lbs tomatoes, seeded and cut into 1/2-inch pieces ( about 3)
1/2 cup kalamata olives or 1/2 cup other black olives, pitted
1/4 lb feta cheese, crumbled
3 tablespoons capers, drained
3 tablespoons parsley, chopped
1/4 teaspoon salt and pepper
3/4 lb spaghetti
6 tablespoons olive oil
3 cloves garlic, minced
Directions:
In a large glass or stainless steel bowl, combine the tomatoes, olives, feta, capers, parsley, salt and pepper.
Cook the spaghetti in salted water until just done, about 12 minutes.
Drain.
While spaghetti is cooking, heat olive oil in a medium frying pan over medium-low heat.
Add the garlic and cook, stirring, for 1 minutes.
Add the cooked pasta and garlic oil to the tomato mixture and toss.
Servings: 4
Time preparation: 30 min.
Time total: 45 min.