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Phaedra Spaghetti with Feta and Tomatoes




Source of Recipe


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List of Ingredients




1 pound spaghetti
3 tablespoons olive oil
2 large cloves garlic, minced
3 to 4 small tomatoes, chopped into small cubes
8 ounces feta cheese, chopped into small cubes
2 heaping tablespoons finely chopped Italian flat-leaf parsley
Parmesan cheese for garnish



Recipe



In large pot, cook pasta until just tender. Drain and set aside to keep warm. Heat oil over medium-low heat. Add garlic and cook until just browned, stirring occasionally, about 2 minutes. Add tomatoes and cook another 1 to 2 minutes. Transfer mixture to a large bowl. Add cooked pasta and toss until evenly coated in the oil. Add cheese, then parsley, and mix well. Serve immediately, topped with Parmesan cheese. Makes 4 to 6 servings.