Spaghetti with Tomatoes, Black Olives and Feta

Lately I've been busy so I've been eating out more and eating at home less. At least I've been busy in Birmingham where my choices are limitless and almost always a delightful experience. What is that I advise other people, though? Being busy is no excuse for a quick and healthy meal at home.

It was 1 p.m. before I realized I was hungry and had not eaten lunch (okay, I was on 'pinning' on Pinterest). It would have been easy to get take-out or even walk to any number of restaurants close by but I opted for this spaghetti recipe I had bookmarked. In the time it took the spaghetti to cook, I had the other ingredients sliced and ready to go.

While I am happy with plain ole spaghetti mixed with garlic-infused olive oil, this salty mixture of traditionally Greek ingredients led me to believe I was the best chef on the block. This will be even better when summer tomatoes are available. Now happy and full, I can go back to the hard work of pinning.

Spaghetti with Tomatoes, Black Olives and Feta
Recipe, Food & Wine
Servings: 4

Ingredients:
1 1/2 pounds tomatoes (about 3), seeded and cut into 1/2-inch pieces (I used cherry tomatoes.)
1/2 cup Kalamata or other black olives, pitted
1/4 pound feta cheese, crumbled
3 tablespoons drained capers
3 tablespoons chopped flat-leaf parsley
1/4 teaspoon salt
1/4 teaspoons fresh-ground block pepper
3/4 pound spaghetti
6 tablespoons olive oil
3 cloves garlic, minced

Directions:
1. In a large glass or stainless-steel bowl, combine the tomatoes, olives, feta, capers, parsley, salt and pepper.
2. In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain.
3. 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, provided by Food & Wine.

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.