In a large pot of boiling, salted water, cook the pasta until just done, about 10 minutes. Drain.
In a large bowl, combine the tomatoes, olives, feta, capers, parsley, salt, and pepper.
In a medium frying pan, heat the olive oil over moderately 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.
Adapted from Food & Wine
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This recipe was most recently featured in
Boston Organics Newsletter No. 03 of 2014.