Spaghetti with Tomatoes, Black Olives & Blue Cheese
Servings: 4 -5
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