Greek Spaghetti

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

Ingredients:

• 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.

Recipe Directions

1. 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.  
2. 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!