Hip Foodie Mom

Spaghetti with Tomatoes, Black Olives & Blue Cheese

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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

Print Recipe

Spaghetti with Tomatoes, Black Olives & Blue Cheese

Course: Main
Servings: 4 -5
Author: Hip Foodie Mom

Ingredients

  • 1 1/2 pounds tomatoes about 3, cut into 1/2-inch pieces
  • 1 cup Kalamata or other black olives chopped
  • 1/2 cup green olives b/c I had some and wanted to throw them in
  • 1 cup cremini mushrooms chopped
  • 1/2 to 1 cup white onion chopped
  • Salt and fresh-ground black pepper; to taste
  • 3/4 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
  • 1/2 cup blue cheese for topping or feta cheese

Instructions

  • In a large glass or stainless-steel bowl, combine the chopped tomatoes, olives, mushrooms, and onions
  • In a large pot of boiling, salted water, cook the spaghetti until just done, about 11- 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 tomato mixture and toss. Season with salt and pepper
  • 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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