In the minutes upon minutes of free time that I have while I’m not slaving away at the kids belts factory, I like to browse through Pinterest. I have written a blog post about how I am obsessed with this site and all of its amazingness. It’s is a ridiculous time suck for sure, but it gets me every time. My assistant hates Pinterest because she says that every time she goes there it makes her hungry.
I on the other hand go there for inspiration, ideas and maybe a little humor. Yesterday, while browsing, I found a recipe for Summer Spaghetti and while it looked awfully tasty, I had some ideas to jazz it up a little for the hubby and me. Here is my creation, I call it Summer Sketti! We had it last night for dinner and let me just say that “amazing” doesn’t even begin to cover it. The saltyness of the olives and capers, mixed with the bite of the feta and the mildness of the tomatoes is a combination to die for!
1 1/2 pounds tomatoes (about 3), seeded and cut into 1/2-inch pieces
1/2 cup Kalamata or other black olives, pitted (I used niçoise olives – pronounced nee-SWAHZ – because they don’t have the bitterness of the Kalamata and they have a nice smokey flavor)
6 oz container tomato and basil flavored feta
3 Tbs drained capers
3 Tbs chopped flat-leaf parsley
1/4 tsp fresh-ground black pepper (Or to taste. I used a whole tsp)
3/4 pound spaghetti
3 tablespoons olive oil
12-15 marinated whole cloves (I got mine from the Publix olive bar)
1/2 tsp Spice Islands Rosemary Garlic blend Grinder
In a large glass or stainless-steel bowl, combine the tomatoes, olives, feta, capers, parsley, and pepper, rosemary garlic blend.
In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain. Add olive oil, stir, and let cool.
Mix the 2 together and voila!
I hope you enjoy it as much as we did!