Spaghetti, Olive Oil, Feta and Tomato Pasta
This quick and easy pasta recipe is light, fresh and healthy. Leftovers can be refrigerated overnight and enjoyed the next day as a salad for lunch.
- 400g Oliana Spaghetti
- 60ml Oliana Olive Oil
- 2 cloves garlic, grated
- 1 red chilli, deseeded and finely chopped
- 250g cherry tomatoes, halved
- 150g Oliana Feta
- Large handful of basil leaves
- Salt and Pepper to season
Boil a large pot of lightly slated water and cook pasta until al dente.
While pasta is cooking, heat olive oil in a frying pan over low heat and fry garlic and chilli until fragrant. Add tomatoes and cook gently until tomatoes become soft. Season with salt and pepper and remove from heat.
Drain pasta and toss through tomato and oil mixture. Sprinkle with crumbled goats feta and fresh torn basil leaves. Serve immediately.