Tuesday, January 3, 2012

Spaghetti With Tomatoes, Black Olives, Garlic, And Feta Cheese

Well tonight's dinner, while tasty, was a bit of a misstep in two ways.  First of all, the tomatoes are raw, (didn't notice that) and my husband doesn't like to eat tomatoes raw.  Secondly, it is really a summer dish and tonight was one of the coldest of the year. It wasn't a cold dish, but not really hot one either.  Still, it was thoroughly enjoyed by all but my husband, who ate leftover chicken and dumplings and was a very happy camper.  I will make this again, but I will, next time, throw in a pinch of red pepper flakes in with the oil and garlic.  No salt was needed, I left it out along with the pepper.  Oops, but  I think I would like the red pepper better:)  I also wanted to use up the Stilton from the other night, and viola, a quick search of the web and we have bread sticks with our pasta.
Spaghetti With Tomatoes, Black Olives, Garlic, And Feta Cheese
4 Servings

1 1/2 lb tomatoes (about 3),seeded and cut into 1/2-inch pieces
1/2 c  Kalamata or other black olives,pitted
1/4 lb feta cheese,crumbled
3 T  drained capers
3 T  chopped flat-leaf parsley
1/4 t  salt
1/4 t  fresh-ground black pepper
3/4 lb spaghetti
6 T  olive oil
3 ea garlic,minced
1. In a large glass or stainless-steel bowl, combine the tomatoes,
olives, feta, capers, parsley, salt, and pepper.
2. In a large pot of boiling, salted water, cook the spaghetti until
just done, about 12 minutes. Drain.
3. 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 garlic oil to the tomato mixture and toss.
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

 Stilton Twists 48 Pieces

1 pk puff pastry sheet
4 oz Stilton Blue Cheese,grated
1. Thaw puff pastry sheet per package instructions. Unfold on a
cutting board and dust with paprika. Turn over and sprinkle with grated
2. Place second sheet on top and roll lightly with a rolling pin. Dust
with paprika.
3. Cut sheet in half and the separate halves into 3/8" strips and give
each three twists.
4. Lightly grease a cookie sheet or line with parchment paper; place
twists pressing ends firmly to anchor. Cook at 425 degrees F or 225
degrees C for six to nine minutes.
Makes 48 twists

No comments:

Post a Comment