Greek Spaghetti
A refreshing twist on traditional spaghetti, this Mediterranean-inspired dish brings together the vibrant flavors of feta, olives, and ripe tomatoes in a light yet savory preparation. Ideal for a quick weeknight dinner or an elegant lunch.
Ingredients
- 1½ lbs tomatoes deseeded and diced into ½-inch chunks
- 3 tablespoons flat-leaf parsley finely chopped
- ¼ lb feta cheese crumbled
- ¾ lb spaghetti
- ½ cup kalamata or other black olives pitted
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons capers thoroughly drained
- ¼ teaspoon salt
- 6 tablespoons olive oil
- 3 garlic cloves minced
Instructions
- In a large mixing bowl, combine the diced tomatoes, pitted olives, crumbled feta, capers, chopped parsley, salt, and ground black pepper, and set aside. Cook the spaghetti following the instructions on the package until al dente; then drain thoroughly. While the pasta is cooking, warm the olive oil over medium-low heat in a skillet. Introduce the minced garlic and sauté for about one minute, stirring gently to avoid browning. Add the drained spaghetti and the garlic-infused oil to the tomato mixture, and toss thoroughly until all components are evenly coated. Serve immediately.