Ingredients
- 3 large roma tomatoes seeded and chopped
- 1/2 cup black olives pitted and halved or quartered
- 6 ounces vegan feta cheese crumbled
- 3 tablespoons capers drained
- 3 tablespoons Italian flat-leaf parsley chopped
- ground black pepper to taste
- 12 ounces spaghetti pasta
- 6 tablespoons olive oil
- 3 tablespoons garlic minced
Instructions
- In a medium size mixing bowl, combine tomatoes, olives, feta, capers, and parsley. Season with black pepper, to taste, and set aside.
- In a large pot, cook spaghetti according to package directions. Drain well and return pasta to the pot.
- Meanwhile, in a small saucepan, heat olive oil over low heat. Add garlic and cook, stirring frequently, 1-3 minutes until soft and fragrant but not brown.
- Pour garlic oil over the pasta and toss to coat.
- Distribute pasta to serving bowls then top with desired amount of tomato and olive mixture and serve.
Nutrition
Calories: 877kcal | Carbohydrates: 93g | Protein: 24g | Fat: 46g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Cholesterol: 50mg | Sodium: 1233mg | Potassium: 502mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1193IU | Vitamin C: 17mg | Calcium: 345mg | Iron: 3mg
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