Greek Spaghetti with Tomato and Feta
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 200 g Spaghetti
- 100 g Mixed olives (halved)
- 2 Tomatoes
- 4 Garlic clove (crushed)
- 4 tablespoons Olive oil
- 100 g Feta
- 1 Lemon ((juice and zest only))
- 1 pinch Fine sea salt and ground black pepper
- 15 g Fresh basil (sliced into strips)
Method
- Cook 200 g Spaghetti according to the packet instructions.
- Heat 4 tbsp Olive oil until hot and fry 4 Garlic clove for one minute. Remove from the heat and set aside.
- Drain the spaghetti, reserving some pasta water, and transfer it to a large bowl. Pour over the garlic oil and pasta water and mix well.
- Add 2 Tomatoes, 100 g Mixed olives, 15 g Fresh basil, juice of 1 Lemon and 1 pinch Sea salt and black pepper. Mix well.
- Top with 100 g Feta and serve immediately.