Spaghetti With Tomatoes Black Olives Garlic And Feta Cheese Recipes

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GREEK SPAGHETTI RECIPE - (4.4/5)



Greek Spaghetti Recipe - (4.4/5) image

Provided by GratefulSea

Number Of Ingredients 10

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 flat-leaf parsley, chopped
1/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
3/4 pound spaghetti
6 tablespoons olive oil
3 cloves garlic, minced

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



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

Make and share this Spaghetti With Tomatoes, Black Olives, Garlic, and Feta Cheese recipe from Food.com.

Provided by Lavender Lynn

Categories     Spaghetti

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

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

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



Spaghetti with Tomatoes Garlic and Feta Cheese image

A great summer pasta dish. The Feta cheese is a wonderful match for the tomatoes, and the heat of the spaghetti and garlic oil makes the cheese soft. This is a recipe you can change to your own likes. Try using Mozzarella instead of Feta, or using fresh basil, or fresh herbs instead of parsley.

Provided by Miss Annie

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

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 capers, drained
3 tablespoons parsley, chopped
1/4 teaspoon salt and pepper
3/4 lb spaghetti
6 tablespoons olive oil
3 cloves garlic, minced

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



Spaghetti With Feta, Olives And Garlic Beans image

Provided by Linda Wells

Categories     dinner, pastas, main course

Time 1h

Yield Serves 6

Number Of Ingredients 12

1/4 cup olive oil
1 medium-sized onion, diced
3 large cloves garlic, peeled and minced
1 pound mixture of green and yellow beans, ends trimmed, and sliced at an angle into 1/2-inch pieces
Salt and freshly ground pepper to taste
1 1/4 pounds spaghetti, fresh or dried
30 Calamata olives, pitted and chopped
2 cloves garlic, finely chopped
2 large tomatoes, peeled, seeded and diced
2 teaspoons fresh lemon juice
6 tablespoons butter
1/2 pound feta cheese, cubed

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.

Nutrition Facts : @context http, Calories 698, UnsaturatedFat 15 grams, Carbohydrate 84 grams, Fat 32 grams, Fiber 7 grams, Protein 20 grams, SaturatedFat 15 grams, Sodium 751 milligrams, Sugar 6 grams, TransFat 0 grams

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