Mediterranean Pasta

Submitted by Denise

3-4 Roma tomatoes, chopped into medium sized chunks
1/2 c kalamata (or black) olives, pitted and halved
1/4 lb. feta cheese, crumbled
3 T. capers, drained
3 T. parsley, chopped coarsely
1/4 t. salt
1/4 t. fresh ground pepper
3/4 lb. spaghetti
6 T olive oil
3 cloves garlic, minced

Combine tomatoes, olives, feta, capers, parsley, salt and pepper in large bowl.

In large pot of boiling, salted water, cook spaghetti until just done, (approx. 12 min.) Drain.

In medium frying pan, heat oil over moderately low heat. Add garlic. Cook, stirring for 1 minute. Add cooked pasta and garlic oil to the tomato mixture and toss. Serve with a fruity red wine.