Spaghetti with Tomatoes, Black Olives, Garlic, and Feta Cheese (adapted from Food and Wine Books)
1 1/2 pounds grape, cherry, and cocktail tomatoes (or your favorite variety), seeded and cut into 1/2-inch pieces
1/2 cup Kalamata or other black olives, pitted
4-6 ounces of feta cheese, crumbled
3 tablespoons drained capers
3 tablespoons chopped flat-leaf parsley
1/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 pound spaghetti or linguini
6 tablespoons olive oil
3-6 cloves of 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 pasta until just done (according to the package). 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.
Variation: Make a salad! Do all of the steps above, except for making the pasta. Toss over spinach and add rotisserie chicken.