Spaghetti with Tomatoes, Olives, and Feta.

Now that it’s Lent, I have been trying to find recipes without meat for Matt and me to eat on Fridays.  As much as I enjoy a good fish fry, Matt and I gave up going out to eat for Lent, so we are stuck cooking our own sans-meat meals.  I have been resisting the temptation to toss some frozen fish sticks into the oven.  Instead, I made this fun pasta dish that doesn’t need sauce.


  • 3-4 tomatoes, cut into 1/2-inch pieces
  • 1/2 cup Kalamata or other black olives, pitted and cut in half
  • 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 (I use whole wheat angel hair)
  • 6 tablespoons extra virgin olive oil (I personally use less–just enough to lightly cover all the pasta)
  • 3 cloves garlic, minced


  1. In a large pot of boiling, salted water, cook the spaghetti until just done. Drain.
  2. While the water is coming to a boil, in a medium frying pan, heat the olive oil over moderately low heat (olive oil does burn so it is important to keep the heat low).  Add the garlic.  Stir.  Allow the garlic to cook.
  3. Add the cooked pasta and garlic oil together.  I personally reuse the large pot I cooked the spaghetti in.  Toss in the tomatoes, olives, feta, capers, parsley, salt, and pepper.  The pasta may be difficult to mix with so use your spaghetti utensil to tease the pasta apart when you add in the final ingredients.
  4. Enjoy!

You could substitute the feta for fresh mozzarella or you could substitute the parsley for basil.

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