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Spaghetti with Tomatoes, Black Olives, Garlic and Feta Cheese
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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