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.