Spaghetti with Tomatoes, Black Olives & Blue Cheese

I made this pasta dish tonight for dinner and the first question from my meat eating husband was “Is there any beef in there?” My response, “Un no. . but you’re going to love this pasta!”

 

Pasta is our go-to meal/dish because I know my girls and my husband will always eat it (he can deal with the vegetarian-style pasta every once in a while!). We always keep different types of pasta stocked in the pantry: spaghetti (my oldest daughter and my husband’s favorite), penne, fusilli, linguine, orecchiette, orzo, rigatoni, farfalle (bow tie) and I think that’s it. My husband thinks I’m crazy because every time I grocery shop (well, not every time), he thinks I come home with more pasta. . I think having plenty of pasta in the pantry is essential! I choose a pasta depending on what I am feeling like or what recipe I am trying out. . so that’s why I have so much variety. Tonight, because I knew my hubby would be hesitant because there was no MEAT, I chose to use spaghetti. . JUST FOR HIM. :)

 

I might try making my own pasta with my Kitchen Aid stand mixer. . anyone have a pasta attachment and love it? Thoughts? Well, in the mean time, I’m buying my pasta. . and as much as I want! This recipe was SO GOOD. YOU MUST TRY. ‘NUFF SAID.

 

Spaghetti with Tomatoes, Black Olives & Blue Cheese

Spaghetti with Tomatoes, Black Olives & Blue Cheese
 
Author:
Recipe type: Main
Serves: 4-5

Ingredients
  • 1½ pounds tomatoes (about 3), cut into ½-inch pieces
  • 1 cup Kalamata or other black olives, chopped
  • ½ cup green olives (b/c I had some and wanted to throw them in)
  • 1 cup cremini mushrooms, chopped
  • ½ to 1 cup white onion, chopped
  • Salt and fresh-ground black pepper; to taste
  • ¾ pound spaghetti
  • 6 tablespoons olive oil
  • 3 cloves garlic, minced
  • 3 tablespoons chopped flat-leaf parsley (for topping; I didn’t have any so I used green onions for taste & color)
  • ½ cup blue cheese (for topping) or feta cheese

Instructions
  1. In a large glass or stainless-steel bowl, combine the chopped tomatoes, olives, mushrooms, and onions
  2. In a large pot of boiling, salted water, cook the spaghetti until just done, about 11- 12 minutes. Drain.
  3. 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 tomato mixture and toss. Season with salt and pepper
  4. Serve; garnish with parsley (or, in my case, green onions) and blue cheese or feta cheese

 

Recipe adapted from Food and Wine.com. See here.

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.

 

 

 

 

 

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2 Responses to "Spaghetti with Tomatoes, Black Olives & Blue Cheese"

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  1. glee

    June 4, 2012 at 9:24 pm

    Alice, this came at the perfect time b/c I had almost all the ingredients. Didn’t have parsley, so i used basil and lightly sauteed kale for added green value. Out of personal habit with pasta, I tossed in shredded parmesan as well. This was easy and great! This is a keeper.

    Reply
  2. hipfoodiemom

    June 4, 2012 at 11:20 pm

    oh good! glad you liked it! :)

    Reply

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