4 tomatoes, seeded and cut into 1/2-inch pieces (you can remove the skin if you like) 100g good quality black olives, pitted 150g feta cheese, crumbled 3 tablespoons drained mini capers 50g chopped flat-leaf parsley 50g basil, chopped or torn up Sea salt and pepper to season 300g dried or fresh spaghetti or your favourite pasta 100 ml of Irish extra virgin rapeseed oil or a good quality extra virgin olive oil 3 cloves garlic, minced How to Make It:
1. In a large glass or stainless-steel bowl, combine the tomatoes, olives, feta, capers, parsley, basil, salt, and pepper. 2. In a large pot of boiling salted water, cook the spaghetti until just done, about 12 minutes. If dried, or 1 minute if fresh, drain. 3. Meanwhile, in a medium frying pan, heat the olive oil over moderately low heat. 4, Add the garlic and cook, stirring, for 1 minute. 5. Add the cooked pasta and the garlic oil to the tomato mixture and toss. 6. Serve in a nice pasta bowl with some crust bread and parmesan cheese.