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

Ingredients

  1. 1 1/2 pounds tomatoes (about 3), cut into 1/2-inch pieces
  2. 1 cup Kalamata or other black olives, chopped
  3. 1/2 cup green olives (b/c I had some and wanted to throw them in)
  4. 1 cup cremini mushrooms, chopped
  5. 1/2 to 1 cup white onion, chopped
  6. Salt and fresh-ground black pepper; to taste
  7. 3/4 pound spaghetti
  8. 6 tablespoons olive oil
  9. 3 cloves garlic, minced
  10. 3 tablespoons chopped flat-leaf parsley (for topping; I didn’t have any so I used green onions for taste & color)
  11. 1/2 cup blue cheese (for topping) or feta cheese

Directions

  1. Chop up all of your vegetables
  2. In a large glass or stainless-steel bowl, combine the tomatoes, olives, mushrooms, and onions
  3. In a large pot of boiling, salted water, cook the spaghetti until just done, about 11- 12 minutes. Drain.
  4. Meanwhile, in a medium frying pan, heat the olive oil over moderately low heat.
  5. Add the garlic and cook, stirring, for 1 minute.
  6. Add the cooked pasta and the tomato mixture and toss.
  7. Season with salt and pepper
  8. Serve; garnish with parsley (or, in my case, green onions) and blue cheese or feta cheese

Bon Appetit! Enjoy!!

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 thoughts on “Spaghetti with Tomatoes, Black Olives & Blue Cheese

  1. 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.

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