Another winner from Cooking Light – how do they do it? I’ve been curious about this recipe for some time but was hesitant due to the lack of sauce. We like things saucy and I didn’t want dry, sticky pasta. I tweaked the recipe a little bit with amazing results and was thrilled to learn the next day that it is equally tasty cold. I may make it with penne next time and have it as a chilled pasta salad for lunch the next day!
Greek Spaghetti with Tomatoes, Olives & Feta
- 3 tsp olive oil;
- 2 tsp dried oregano;
- 3 large garlic cloves, minced;
- 3 cups diced fresh tomatoes (I used mini plum tomatoes);
- 2 cups pitted kalamata olives, halved;
- 1/3 cup chopped fresh parsley;
- 3 tbsp lemon juice;
- 8 oz uncooked thin spaghetti (cooked, should be about 4 cups);
- 4 oz crumbled feta cheese;
- Fresh black pepper.
- Heat oil in large nonstick over medium-high heat. Add oregano and garlic, saute for 30 seconds. Add tomatoes, olives, ¼ cup parsley and lemon juice and cook 2 minutes, or until lightly simmering.
- Combine tomato mixture with cooked spaghetti and most of cheese; toss gently to combine. Top with remaining feta, last bit of parsley and fresh pepper to taste. Enjoy!