Spaghetti with Feta, Olives and Garlic Beans

dried spaghettiWednesday is Recipe Day at Cooking Manager.

Thanks to Rachelle Isserow for sending in this elegant dish. Serves 4-6.


  • ½ cup olive oil
  • 1 medium onion
  • 3 large cloves garlic, peeled and minced
  • 1 pound mix of green and yellow beans, trimmed and sliced at an angle
  • Salt and freshly ground pepper to taste
  • 1 and ¼ pounds spaghetti (500 grams)
  • 30 Calamata olives (big black) pitted and chopped
  • 2 cloves garlic, finely chopped
  • 2 large tomatoes, peeled, seeded and diced
  • 2 teaspoons fresh lemon juice
  • 6 tablespoons butter
  • ½ pound Feta cheese


  1. Heat olive oil and onion in small pan, cook till translucent.
  2. Add 3 cloves and continue cooking for 1 minute.
  3. Add beans and cook for 30 minutes until beans are soft.
  4. Add salt and pepper.
  5. Boil spaghetti in large pot for two or three minutes if pasta is fresh, or according to package directions. Drain well.
  6. Combine chopped olives and finely chopped garlic.
  7. In another bowl toss tomatoes with lemon  juice and set aside.
  8. In large saucepan heat butter, add cooked pasta and toss. Add Feta cheese and stir about 5-7 minutes.
  9. Transfer pasta to plate. Place a mound of beans mixture down the center of each portion in a straight line on top of the spaghetti. Then put a mound of tomato-lemon. Put the olive-garlic mix on top of all.
  10. Serve immediately. Also good reheated or microwaved.

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Photo credit: The Knowles Gallery


  1. Miriam Isserow says

    Here’s a similar dish (and I think my mentioning it was my mother’s inspiration to make the string bean/feta dish). It was amazing–easy and company quality–and enjoyed by kids. And I felt it was great for cooking manager since you use one pot for spaghetti and broccolini–how’s that for kitchen efficiency? Also–I can’t eat string beans–they give me migraines. I’m sure you could substitue other greens for hte broccolini in this recipe.

  2. mmmmmmm. This sounds amazingly good. I’m a sucker for anything with feta. I have a hard time finding kosher Calamata olives in Cleveland, though.