Spaghetti with Feta Cheese, Tomatoes & Kalamata Olives Recipe

As the temperatures begin to fall, I find myself turning to comfort food. Rich slow cookers meals, casseroles and pastas are all part of my fall regimen. My life is pretty hectic most days so I’m always looking for quick meals. One of my favorite things about summer cooking is that you can easily throw something on the grill for a quick meal with a side salad. I tend to roll my grill out less and less as the days go on.

Mediterranean flavors are probably my favorite for fall months. There’s just something delicious about the salty mix of feta cheese and Kalamata olives. I find myself using these flavors in salads and pasta often. As I was clearing out my garden this weekend and gathering the last of the tomatoes and herbs, I was inspired to create a delicious fall pasta dish with the last of my fresh ingredients.

This dish is super quick to pull together on a weeknight and is great for a Meatless Monday meal! If you absolutely cannot part with meat in your meals I would recommend adding some rotisserie chicken into the dish. Since I was clearing out my garden I had a bounty of fresh parsley. If you don’t have any fresh parsley on hand I highly recommend the Litehouse Freeze Dried Parsley for a perfectly matched flavor.

What I love most about this Spaghetti with Tomatoes, Kalamata Olives and Feta recipe is that it is rather inexpensive to make. Dried pasta can often be purchased for around $1.00 per box and the olives and feta cheese is something I usually have in my refrigerator. If you’re not a fan of Kalamata olives I would recommend black olives as the replacements.