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Here's an ideal summer pasta with fresh tomatoes as the main attraction. Feta complements the tomatoes beautifully, and the heat of the pasta and hot garlic oil make the cheese meltingly soft.
The saltiness of the olives and feta cheese and the acidity of the tomatoes make a refreshingly fruity red wine such as a Beaujolais the perfect thing to serve.
- 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
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.
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.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
629 calories; 30g total fat; 25mg cholesterol; 868mg sodium; 75g carbohydrates; 5g fiber; 17g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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