Feta and Sun-dried Tomato Spaghetti

    Perfect for midweek, it's ready in just 20 minutes. Depending on how much time you have - feel free to experiment by adding black olives or chopped tinned artichoke hearts or a drizzle of double cream. Serve with freshly grated Parmesan cheese.

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    Serves: 6 

    • 1 (500g) packet spaghetti
    • 4 tablespoons olive oil
    • 4 cloves garlic, crushed
    • 100g sun-dried tomatoes, softened and chopped
    • 200g feta cheese, crumbled
    • 1 bunch fresh basil, chopped
    • 1/2 teaspoon crushed chilli flakes (optional)
    • salt and pepper to taste

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Bring a large pan of salted water to the boil. Cook spaghetti in boiling water until done; drain. Return pasta to the pan.
    2. Mix in olive oil, garlic, tomatoes and feta. Stir in basil, chilli flakes (if using), salt and pepper. Serve warm.
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