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


  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


  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 See here.


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.


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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