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

from Food and Wine

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs tomatoes, seeded and cut into 1/2-inch pieces (about 3)
• 1⁄2 cup kalamata olives or 1⁄2 cup  other black olives, pitted
• 1⁄4 lb feta cheese, crumbled
• 3  tablespoons  drained capers
• 3  tablespoons parsley, chopped flat-leaf
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 3⁄4 lb spaghetti
• 6  tablespoons olive oil
• 3  garlic cloves, minced

Directions

1. In a large glass or stainless-steel bowl, combine the tomatoes, olives, feta, capers, parsley, salt, and pepper.
2. In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain.
3. 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.