Greek Spaghetti with Feta and Kalamata Olives

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti.

2. 2

   While the pasta is cooking, halve the cherry tomatoes and pit and slice the Kalamata olives if needed. Crumble the feta cheese and finely chop the garlic and fresh oregano.

3. 3

   In a large skillet, heat the extra virgin olive oil over medium heat. Add the garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

4. 4

   Add the cherry tomatoes to the skillet and cook for 3-4 minutes, stirring occasionally, until they begin to soften and release their juices.

5. 5

   Add the Kalamata olives and capers to the skillet. Stir and cook for another 2 minutes.

6. 6

   Add the drained spaghetti to the skillet along with the chopped oregano. Toss everything together, adding a splash of reserved pasta water if needed to help coat the pasta.

7. 7

   Remove the skillet from the heat and gently fold in the crumbled feta cheese.

8. 8

   Serve immediately, garnished with extra oregano or a drizzle of olive oil if desired.