Spaghetti With Tomatoes, Black Olives, Garlic, And Feta Cheese

• 1 1/2 pounds tomatoes (about 3), seeded and cut into 1/2-inch pieces
• 1/2 cup Kalamata or other black olives, pitted
• 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.
4. 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.
5. 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.
6. 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 thing to serve.

tomatoes, other black olives, feta cheese, capers, flatleaf, salt, freshground black pepper, spaghetti, olive oil, garlic

Taken from www.myrecipes.com/recipe/spaghetti-with-tomatoes-black-olives-garlic-feta-cheese (may not work)