Tuesday, June 5, 2012

Spaghetti with Tomatoes, Olives, Garlic and Feta

It's voting day here in California, I hope you've already gone to the polls or plan to. Are you organized and prepared with your sample ballot? Or are you like me- realized it was voting day by a Facebook post and will be spending my lunch hour reading up on ballot measures.
If you're like me today, than you probably have no idea what you're making for dinner tonight. Well, this post is an easy recipe that requires just a little time and effort to avoid the fastfood line on the way home. Although, I do happen to have an Applebees gift card burning a hole in my purse so maybe I'll convince my hubby we need to go out instead.

Spaghetti with Tomatoes, Olives, Garlic and Feta
by Food & Wine Magazine

1 1/2 pounds tomatoes (about 3), seeded and cut into 1/2-inch pieces

1/2 cup Kalamata or other black olives, pitted (I used green olives)

1/4 pound feta cheese, crumbled

3 tablespoons drained capers

3 tablespoons chopped flat-leaf parsley

1/4 teaspoon salt

1/4 teaspoon fresh-ground black pepper

3/4 pound spaghetti

6 tablespoons olive oil

3 cloves garlic, minced

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.

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.