Pasta with a Kick

Easy recipes with lots of flavor. That's what summer cooking is all about. And highlighting what's in season, of course.

This Spaghetti with Tomatoes, Black Olives, Garlic and Feta Cheese is ready in minutes. Tomatoes and parsley are the stars of the show, with the salty punch of black olives, capers and feta as the sidekicks. This dish is amazing on hot summer nights.

Enjoy it with wine and some bread, and a little salad, of course!

Spaghetti with Tomatoes, Black Olives, Garlic and Feta Cheese

From Food and Wine

Serves 4

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 lb. feta cheese, crumbled

3 Tbsp. drained capers

3 Tbsp. chopped flat-leaf parsley

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

3/4 lb. spaghetti

6 Tbsp. olive oil

3 cloves garlic, minced

In a large glass or stainless steel bowl, combine the tomatoes, olives, feta, capers, 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 minutes. Add the cooked pasta and the garlic oil to the tomato mixture and toss.