Lunch: Spaghetti with Tomatoes, Black Olives, Garlic and Feta Cheese

Here's an ideal summer pasta with fresh tomatoes as the main attraction. Feta complements the tomatoes beautifully, and the heat of the pasta and hot garlic oil make the cheese meltingly soft.

Ingredients

1 1/2 lb. tomatoes (about 3)
1/2 c. Kalamata or other black olives
1/4 lb. feta cheese
3 tbsp. drained capers
3 tbsp. Chopped flat-leaf parsley
1/4 tsp. salt
1/4 tsp. fresh-ground black pepper
3/4 lb. spaghetti
6 tbsp. olive oil
3 cloves garlic

Instructions

In a large glass or stainless-steel 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.
Variations: Spaghetti with Tomatoes, Black Olives, Garlic and Mozzarella: Use 3/4 pound fresh mozzarella cheese, cut into 1/4-inch pieces, in place of the feta. Spaghetti with Tomatoes, Olives, Garlic, Feta and Fresh Herbs: Use 1/4 cup chopped fresh basil or 3 tablespoons mixed chopped fresh herbs, such as tarragon and chives, in place of the parsley.
Wine Recommendation: The saltiness of the olives and feta cheese and the acidity of the tomatoes make a refreshingly fruity red wine such as a Beaujolais-Villages the perfect choice to serve.