Saturday, September 17, 2011

Spaghetti with Fresh Tomatoes, Kalamata Olives, and Feta

This quick and easy recipe contains some of the most classic and popular flavors of the Mediterranean. It's one of my favorite comfort foods.


8 ounces dried spaghetti
1/4 cup extra virgin olive oil
4 Roma (plum) tomatoes, seeded and chopped
1/4 cup Kalamata olives, pitted and sliced
2 tablespoons chopped fresh parsley (preferably Italian flat-leaf parsley)
Salt & freshly ground black pepper to taste
3/4 cup crumbled feta cheese (approx. 3-4 ounces), at room temperature*

Cook the spaghetti according to package directions. Drain.

Meanwhile, heat the oil in a large skillet over medium-low heat. Add the tomatoes and olives to the skillet, and saute for 2-3 minutes, stirring occasionally.

Add the cooked/drained spaghetti, along with the parsley. Saute for 2-3 minutes to blend the flavors.

Add the feta. Season to taste with salt and pepper. (Go easy on the salt, as the feta is very salty.)

Toss lightly, until the feta is warm but not completely melted.

-- Serves 3-4

* Note: Take the feta out of the refrigerator when you start to heat the water for the pasta. It should be close enough to room temperature by the time you’re ready for it.

No comments:

Post a Comment