Castella Imports

Spaghetti with Tomatoes, Black Olives, Garlic and Feta Cheese


1 1/2 pounds tomatoes (about 3), seeded and cut into 1/2 inch pieces    
1/2 cup Castella Kalamata or other Castella Black Olives, pitted    
1/4 pound Castella Feta Cheese, crumbled  
3 tablespoons Castella Capers- drained
3 tablespoons Castella Parsley
1/4 teaspoon Salt 
1/4 teaspoon Castella Ground Black Pepper
3/4 pound spaghetti    
6 tbsp. Aegean Extra Virgin Olive Oil
3 cloves garlic minced    


  1. In a large glass or stainless steel bowl, combine the tomatoes, olives, feta, capers, parsley, salt and pepper. 
  2. In a large pot of boiling salted water, cook the spaghetti until just done, about 12 minutes, drain.    
  3. Meanwhile, in a medium fry 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.    
Spaghetti with Tomatoes, Black Olives,  Garlic and Mozzarella. 
  • Use 3/4 pound fresh mozzarella cheese, cut into 1/4 inch pieces, in place of feta.  
Spaghetti with Tomatoes, Olives,  Garlic, Feta and Fresh Herbs.  
  •  Use 1/4 cup Castella chopped basil or tablespoons mixed chopped fresh herbs, such as Castella Tarragon and Castella Chives, in place of Parsley.              
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