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Ingredients:

· 1 1/2 pound tomatoes, seeded and cut into 1/2-inch pieces

· 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 teaspoon fresh-ground black 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, approximately 12 minutes.
3. Drain.
4. Meanwhile, in a medium frying pan, heat the olive oil over moderately low heat.
5. Add the garlic and cook, stirring, for 1 minute.
6. Add the cooked pasta and the garlic oil to the tomato mixture and toss.

YIELDS: 4 servings

Source: Manos