{ Spaghetti with Tomatoes, Capers & Feta }

 

If I’ve said it before, I’ll say it again, I COULD LIVE ON PASTA! This was a quick thrown together meal that turned out so great, even my husband asked if it was making the blog. Here is a quick recipe for spaghetti, or my play on spaghetti with whole wheat noodle, tomato basil sauce, heirloom tomatoes, capers and feta.

{ ingredients }

  • 1 package (1 lb.) whole wheat spaghetti
  • 28 oz. can of crushed tomatoes
  • 3 cloves of garlic, chopped
  • 1/2 white onion, chopped
  • EVOO
  • Handful of fresh basil, chopped (some saved for garnish)
  • 2 Tbs. fresh parsely, chopped
  • Handful of small heirloom tomatoes
  • 3 Tbs. capers
  • 3/4 cup feta (more or less as desired)
  • 2 Tbs. of red pepper flakes (or more if you like it spicy)
  • Plenty of fresh ground salt & pepper

 { directions }

  1. Boil water and make pasta as directed. (I like to cook these al dente and then add the slightly undercooked noodles tot he sauce to finish)
  2. Sauté onion and garlic in a drizzle of EVOO in a wok or large sauté pan to slightly soften.
  3. Pour in crushed tomatoes, basil, red pepper flakes and plenty of salt and pepper. Let simmer for 5 minutes.
  4. Add in heirloom tomatoes and capers and simmer for 5 more minutes.
  5. Cook pasta until it is al dente and then drain and add noodles to the sauce. Turn off the burner and stir to combine for another minute or so, letting the noodles soak in some sauce.
  6. Just before serving, stir in feta. Add extra salt, pepper and red pepper flakes as desired.
  7. Serve topped with fresh basil.
  8. Enjoy! Yum!

Makes about 6 servings.

{ Keep cooking in Love & Light! }

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