Pasta tossed with olive oil and garlic is a staple in our dinner rotation. Often, we end up throwing in whatever veggies and leftover meat are in the fridge. Our version is rarely as put-together as this one, which made it seem extra special.

This was also ridiculously easy to make. If you can boil water, you can pull this off. Honest. And because it’s so quick, it makes a great weeknight meal.

Spaghetti with Tomatoes, Olives and Feta
(from Food and Wine)
Serves 4

1 1/2 lbs. tomatoes, 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 cloves garlic, minced

In a large glass or stainless-steel bowl, combine the tomatoes, olives, feta, capers, parsley, salt, and pepper.

In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain.

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.