This is best vegetarian summer spaghetti recipe! Find some fresh tomatoes at your local farmers market for maximum summer flavor. The aged feta cheese by Mt Vikos complements the tomatoes beautifully while the Italian olives add the perfect Mediterranean influence.
Mt Vikos is a small family dairy in central Greece using fresh milk from sheep and goats for their aged feta. The cheese is aged for 4 months in beech tree barrels, a rare but traditional technique.
1/2 cup Cucina Viva Olive Mix
4 ounces Mt Vikos Barrel Aged Feta
1 1/2 pounds tomatoes, seeded and cut into 1/2-inch pieces
3 tablespoons drained capers
3 tablespoons chopped flat-leaf parsley
1/4 cup fresh basil
1/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
3/4 pound spaghetti
6 tablespoons olive oil
3 cloves garlic, minced
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. Garnish with basil leaves.