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Angel hair pasta with feta and olives

My parents taught me this recipe years ago, which can be thrown together in the amount of time it takes to cook the pasta.  It’s delicious, and easy to modify. It’s a favorite with my kids.

1. Put the water on to boil.

2. While you wait, chop up a couple of tomatoes. Chop or press two gloves of garlic. Crumble 1/2 pound of feta. Grab a handful of kalamata olives.

3. When the water comes to a boil, toss in one pound of angel hair pasta. Cook until al dente.

4. Drain pasta, and then put it back into the pasta pot. Drizzle in enough virgin olive oil to coat, and toss in the rest of the ingredients. Mix well. Serve with coarsely grated romano cheese.

This is delicious with good bread and a simple salad, or a nice greek eggplant dip. We like it with a sturdy glass of chilled Retsina (a white wine that tastes like paint thinner, unless you are greek–in which case, you will have a second glass!).

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