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Spaghetti with Tomatoes, Black Olives & Blue Cheese

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


  • 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


  • 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