Garlicky Greek Spaghett
Spaghetti tossed with garlicky olive oil, tomatoes, olives, feta, capers and herbs makes a bright, briny pasta that comes together fast.
Prep 20 min · Cook 10 min · Total 30 min · Makes 6 servings
Ingredients
- 12 oz. dry spaghetti
- Salt and freshly ground black pepper
- 6 Tbsp extra-virgin olive oil
- 1 1/2 Tbsp minced fresh garlic
- 1 1/2 lbs roma tomatoes, seeded and cut into 1/2-inch pieces
- 1/2 cup black olives, sliced
- 1/4 cup kalamata olives, sliced
- 5 oz. feta cheese, crumbled
- 3 Tbsp drained capers
- 1/4 cup finely minced fresh parsley
- 1/4 cup fresh chopped basil ribbons
Directions
Boil the spaghetti in well-salted water, following the package instructions. As the pasta gets close to done, warm the olive oil in a small pan over medium-low heat. Stir in the garlic and cook it just until it takes on a faint golden color, about 1 minute. Drain the spaghetti, then transfer it to a large bowl for serving or mixing. Spoon the garlic oil over the pasta. Add the tomatoes, black olives, kalamata olives, feta, capers, and parsley, then toss everything together, seasoning with salt and pepper to taste as you go. Fold in the basil and serve.