Spaghetti with Tomatoes, Olives, Garlic, and Feta

Light, salty, and delicious. The roasted tomatoes add another depth of flavor.

Adapted from Food & Wine

Ingredients:
~1 pint grape tomatoes
~2 roma tomatoes, chopped
~1/2 cup Kalamata or other black olives, pitted and chopped
~1/4 cup Feta cheese, crumbled (I used a tomato-basil feta)
~3 tbs. drained capers
~3 tbs. flat leaf parsley, chopped
~1/4 tsp. salt
~1/4 tsp. fresh-ground black pepper
~3/4 lb. spaghetti
~6 tbs. olive oil
~3 garlic cloves, minced
~Garlic-infused olive oil, for drizzling

1. Preheat oven to 400 degrees. Arrange tomatoes on a baking sheet and drizzle with garlic-infused oil. Sprinkle with salt and pepper. Bake for 20 minutes or until grape tomatoes have popped or have started to shrivel.
2. In a medium sized bowl, combine olives, capers, feta, salt, pepper, and parsley.
3. Cook pasta according to box directions. Be sure to salt your water! Drain.
4. In the empty pasta pot, heat olive oil and add garlic. Cook for about 1 minute. Add pasta, tomatoes, and bowl of mixed goodies.