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Spaghetti with Tomatoes, Olives, and Feta Cheese

Kristine Kidd
Think of this recipe as a basic template that can be adjusted to fit your taste or the ingredients on hand. Last night, I flavored the tomatoes with a mixture of basil, marjoram, and mint, but I have prepared the dish with all basil, or replaced the mint and marjoram with thyme or tarragon. When I don’t have shallots, I find red onion or scallions are as good. Sometimes I trade fresh goat cheese for the feta, and I have left out the olives. Be certain to serve this as soon as it is assembled, to best enjoy the contrast of hot pasta and room temperature sauce.
Makes 2 servings, plus leftovers
Servings 2


  • 3 medium heirloom tomatoes, 1½ to 1¾ pounds, halved, seeded, finely chopped
  • cups cherry tomatoes, quartered
  • ¼ to 1/3 cup minced fresh herbs, such as a mix of basil, marjoram, and mint
  • ¼ cup chopped pitted kalamata olives
  • 1 small shallot, minced
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • Coarse kosher salt and freshly ground black pepper
  • 7 to 8 ounces gluten-free spaghetti
  • ½ cup crumbled feta cheese, about 2½ ounces


  • Combine the chopped tomatoes, cherry tomatoes, herbs, olives, shallot, oil, and vinegar in a medium bowl. Season to taste with salt and pepper.
  • Bring a large pot three-fourths full of salted water to a boil. Add the spaghetti, stir well, and cook until tender but still firm to the bite, about 10 minutes. Drain the pasta and transfer to a large shallow bowl. Add the tomato sauce and mix. Mix in the cheese. Taste and adjust the seasonings. Serve right away.


The entire dish can be served as a salad the next day.
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