Feta and Olive Pasta 

This is a warming and delicious Mediterranean-style pasta dish that is elevated by good quality olives and feta cheese. Perfect for a mid-week meal or even as a dinner party crowd-pleaser. 

Prep: 30 minutes

Serves: 4

• 3 courgettes

• 150g Black Kalamata Olives

• 2 garlic cloves

• 1 onion

• 3tsp Cretan Life Organic Oregano

• 1 vegetable stock cube

• 500g penne pasta

• 400g feta cheese

• 2 tins of chopped tomatoes

• Extra Virgin Olive Oil

1. Put a large saucepan of water onto the hob to boil, ensuring you add in a pinch of salt. While you are waiting for it to boil, prepare the vegetables by dicing the courgette, pitting and halving the Black Kalamata Olives, dicing the onion and mincing the garlic.  

2. Heat a drizzle of the Extra Virgin Olive Oil in a large frying pan and once hot, gently fry the minced garlic and diced onion until softened before adding the courgette and Black Kalamata Olives for around 4-5 minutes. 

3. Next, sprinkle the Cretan Life Organic Oregano onto the vegetables, stir well to combine and then add in the tinned tomatoes and the stock cube, stirring well so that it dissolves.

4. Bring the sauce mixture to a boil and then reduce the heat so that it can simmer for around 15 minutes until it has reduced slightly. 

5. While the sauce is reducing, add the pasta into the boiling water and cook according to packet instructions. Once cooked, drain the pasta and drizzle in some Extra Virgin Olive Oil and stir through so that it doesn’t stick together.

6. Once you are happy with the sauce then add the pasta into the frying pan and crumble in half the feta cheese and stir gently to combine. Add salt and pepper to season. 

7. Divide the pasta into four bowls, crumble over the remaining feta and serve. Enjoy!