Spaghetti With Tomatoes Black Olives Garlic And Feta Cheese Recipes

GREEK SPAGHETTI RECIPE - (4.4/5)

Steps:

• 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.

SPAGHETTI WITH TOMATOES, BLACK OLIVES, GARLIC, AND FETA CHEESE

Steps:

• 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 GARLIC AND FETA CHEESE

Steps:

• In a large glass or stainless steel bowl, combine the tomatoes, olives, feta, capers, parsley, salt and pepper.
• Cook the spaghetti in salted water until just done, about 12 minutes.
• Drain.
• While spaghetti is cooking, heat olive oil in a medium frying pan over medium-low heat.
• Add the garlic and cook, stirring, for 1 minutes.
• Add the cooked pasta and garlic oil to the tomato mixture and toss.

SPAGHETTI WITH FETA, OLIVES AND GARLIC BEANS

Steps:

• In a small saute pan, heat the olive oil over medium-low heat, add the onion and cook slowly until it is translucent. Add the three cloves of minced garlic and continue cooking for one minute. Add the beans and cover the pan. Cook slowly for about 30 minutes, until the beans are soft. If the mixture dries, add a few tablespoons of water. Season with salt and pepper.
• Meanwhile, bring a large pot of water to a rolling boil. Add the spaghetti and boil for about two to three minutes if using fresh pasta or 10 to 12 minutes if using dried, until the spaghetti is al dente. (Depending on the brand of spaghetti, cooking times may vary.) Drain well.
• In a small bowl, combine the chopped olives with the finely chopped garlic. Set aside.
• In another small bowl, toss the diced tomatoes with the fresh lemon juice. Set aside.
• In a large saute pan, heat the butter until it is nut-colored. Add the cooked pasta and toss. Add the feta cheese and stir until slightly softened, about five to seven minutes.
• Transfer a portion of the pasta onto each plate. In a straight line down the center of the plate, top the spaghetti with one mound of the bean mixture, one of the tomato-lemon mixture and a pile of the olive-garlic mixture. Serve immediately.