Spaghetti with Tomatoes, Black Olives, Garlic and Feta Cheese

Ingredients

1 1/2 pounds tomatoes (about 3), seeded and cut into 1/2 inch pieces
1/2 cup Castella Kalamata or other Castella Black Olives, pitted
1/4 pound Castella Feta Cheese, crumbled
3 tablespoons Castella Capers - drained
3 tablespoons Castella Parsley
1/4 teaspoon Salt
1/4 teaspoon Castella Black Pepper Ground
3/4 pound spaghetti
6 tbsp. Aegean Extra Virgin Olive Oil
3 cloves garlic minced

Method

In a large glass or stainless steel bowl, combine the tomatoes, olives, feta, capers, parsley, salt and pepper.
In a large pot of boiling salted water, cook the spaghetti until just done, about 12 minutes, drain.
Meanwhile, in a medium fry 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.

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 feta.

Spaghetti with Tomatoes, Olives, Garlic, Feta and Fresh Herbs.

Use 1/4 cup Castella chopped basil or tablespoons mixed chopped fresh herbs, such as Castella Tarragon and Castella Chives, in place of Parsley.

Courtesy of: Cooking.com

Cheese	Pasta & Bread Crumbs
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Olive Selection	Specialty Items
Colors, Flavors & Beverages	Olive & Antipasto Bar
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