I’m a big fan of spaghetti noodles but my fiance (soon to be hubby!) is not. Which is why I really love it when I get the chance to cook with them without the worry of having to force-feed them to him. There’s just something about the shape that I like and how they twirl on my fork. Do you have a favorite pasta shape?
I decided to do a quick meal for the Living Litehouse blog using some ingredients that I had around the house and one that allowed me to use up the remainder of my garden bounty. This Spaghetti with Tomatoes, Kalamata Olives and Feta is quick and easy to make, is full of fresh flavors and still has a little hint of fall. The salty flavors of the olives and feta are evened out by freshly chopped tomatoes. It’s a crowd pleasure and is delicious with a warm, crusty roll.
What are some of your favorite ways to use spaghetti in a recipe? Do you have a favorite dish that doesn’t involve a class red sauce? Chime in below!