Alisa Katane's

Garlicky Greek Spaghetti Toss


  • 12 oz . dry spaghetti
  • Salt and freshly ground black pepper
  • 6 Tbsp extra-virgin olive oil
  • 1 1/2 Tbsp minced fresh garlic (about 4 cloves)
  • 1 1/2 lbs roma tomatoes, seeded and cut into 1/2-inch pieces
  • 1/2 cup black olives , sliced
  • 1/4 cup kalamata olives, sliced
  • 5 oz . feta cheese, crumbled
  • 3 Tbsp drained capers
  • 1/4 cup finely minced fresh parsley
  • 1/4 cup fresh chopped basil ribbons



  1. Cook spaghetti in boiling salted water according to directions on package.
  2. When pasta is nearly finished, heat olive oil in a small skillet or saucepan over medium-low heat. Add garlic and saute until just lightly golden, about 1 minute.
  3. Drain pasta and pour into a large serving bowl or mixing bowl.
  4. Pour olive oil and garlic mixture over pasta.
  5. Add in tomatoes, black olives, Kalamata olives, feta, capers and parsley then toss to evenly coat while seasoning with salt and pepper to taste.
  6. Toss in basil and serve.
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Alisa Katane, MN Realtor
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