1 cup cherry tomatoes cut in half
1/2 cup Kalamata or other black olives, pitted
2 tablespoons sliced red onion
1/2cup feta cheese, crumbled
3 tablespoons chopped flat-leaf parsley
1/4 teaspoon crushed red pepper
3/4 pound spaghetti
1 tablespoon butter
6 tablespoons olive oil
3 cloves garlic, minced
In a large bowl, combine the tomatoes, olives, feta, parsley, and crushed pepper.
In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain.
Meanwhile, in a medium frying pan, heat the olive oil and butter over 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.