Spaghetti with Tomatoes, Kalamata Olives and Feta

As the temperatures begin to fall, I find myself turning to comfort food. Rich slow cookers meals, casseroles and pastas are all part of my fall regimen. My life is pretty hectic most days so I’m always looking for quick meals. One of my favorite things about summer cooking is that you can easily throw something on the grill for a quick meal with a side salad. I tend to roll my grill out less and less as the days go on.

Mediterranean flavors are probably my favorite for fall months. There’s just something delicious about the salty mix of feta cheese and Kalamata olives. I find myself using these flavors in salads and pasta often. As I was clearing out my garden this weekend and gathering the last of the tomatoes and herbs, I was inspired to create a delicious fall pasta dish with the last of my fresh ingredients.

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This dish is super quick to pull together on a weeknight and is great for a Meatless Monday meal! If you absolutely cannot part with meat in your meals I would recommend adding some rotisserie chicken into the dish. Since I was clearing out my garden I had a bounty of fresh parsley. If you don’t have any fresh parsley on hand I highly recommend the Litehouse Instantly Fresh Parsley for a perfectly matched flavor.


What I love most about this Spaghetti with Tomatoes, Kalamata Olives and Feta recipe is that it is rather inexpensive to make. Dried pasta can often be purchased for around $1.00 per box and the olives and feta cheese is something I usually have in my refrigerator. If you’re not a fan of Kalamata olives I would recommend black olives as the replacements.

Do you have any go-to quick meals that you can make in a flash on a busy weeknight? How about Meatless Monday meals? We’d love to hear more about how you use Litehouse products to add robust flavors to your everyday cooking!

Spaghetti with Tomatoes, Kalamata Olives and Feta Recipe

Serves 4 | Finish in 25 Minutes


1 1/2 pounds tomatoes (about 3)
seeded and cut into 1/2-inch pieces
1/2 cup Kalamata olives
1/4 pound Litehouse Feta Cheese Crumbles
3 tablespoons drained capers
3 tablespoons chopped flat-leaf parsley or 1 teaspoon Instantly Fresh Parsley
1/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
3/4 pound spaghetti
6 tablespoons olive oil
3 cloves garlic minced


In a large 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.

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