Spaghetti with Tomatoes, Black Olives, Garlic, and Feta Cheese

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 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.

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.

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.