More photographic evidence that spring is springing up all over my yard:




Another reason I know its spring is that Mary is getting the urge to cook some of the delicious Italian dishes that she found in a cookbook we bought last year. After watching Under the Tuscan Sun for the umpteenth time it occurred to us that for all our love of pasta we had a very limited repertoire of dishes that we prepared. This is a very delicious one with a very light sauce that tasted so incredible last night!

Recipe for Spaghetti with Tomatoes, Black Olives, Garlic and Feta Cheese from Food and Wine Magazine’s Quick From Scratch Pasta Cookbook:
Incredients:
(Serves 4)
1.5 pounds tomatoes, seeded and cut into 1/2 inch squares
1/2 cup Kalamata or other black olives, pitted
1/4 pound feta cheese, crumbled
3 tablespoons drained capers
3 tablespoons chopped flate-leaf parsely
1/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
3/4 pound spaghetti
6 tablespoons olive oil
3 cloves garlic, minced.
In a large glass or stainless-steel bowl combine 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.
That’s it! Simple! The hardest thing is cutting up the tomatoes and getting the seeds out. (Which I did last night..I’m such a martyr!) 😉
It is a warm, light, delicious dish filled with so many interesting flavors. Thank you sweetie, it was yummy!
Hope your spring is going well so far. Its Tuesday folks, only 4 more days until the weekend!











