Olive Envy Summer Spaghettini 💃

"Black olive spaghettini, roast garlic, tomato and feta cheese”

Whip up this ideal warm weather pasta with our delicious Kalamata olives as the main attraction. We love to personalise this dish with any of our marinated feta range - all perfectly complement the tomatoes, and the heat of the pasta and hot garlic oil make the cheese meltingly creamy.

INGREDIENTS to serve 4:

500g tomatoes (about 3 each, seeded and cut into 1/2-inch pieces)

½ cup Olive Envy Kalamatas

250g Olive Envy Marinated Feta (crumbled)

3 tablespoons Olive Envy Tasty Capers - drained

3 tablespoons chopped flat-leaf parsley

¼ teaspoon salt

¼ teaspoon fresh-ground black pepper

700g spaghettini

6 tablespoons olive oil

3 cloves garlic (minced)

METHOD:

Step 1

In a large glass or stainless-steel bowl, combine the tomatoes, olives, feta, capers, parsley, salt, and pepper.

Step 2

In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain.

Step 3

Meanwhile, in a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute until softened. Add the cooked pasta and the garlic oil to the tomato mixture and toss whilst warm.

Suggested Pairing

The saltiness of the olives and feta cheese and the acidity of the tomatoes make a refreshingly fruity red wine such as a Beaujolais-Villages or pinot noir the perfect thing to serve."

Celebrate life with antipasto!

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