Recipe: Tasty Spaghetti Dish

I'm a carboholic except I've been trying to explore new, healthier options like gluten free crackers and tofu noodles. I found this recipe on pinterest and had to try it because I love all the ingredients and I love sautéing pasta like they do at Vapianos. Feel free to play around with these ratios based on how many servings you want.

Ingredients

1 1/2 pounds tomatoes (about 3), seeded and cut into 1/2-inch pieces. I ran out of regular tomatoes so I used sun dried tomatoes.
1/2 cup Kalamata or other black olives, pitted
1/4 pound feta cheese, crumbled
3 tablespoons drained capers
3 tablespoons chopped flat-leaf parsley
1/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
3/4 pound spaghetti
6 tablespoons olive oil
3 cloves garlic, minced

Directions

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 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.