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Greek Style Penne

Greek Style Penne

with Feta and Black Olives

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We love good Pasta with Feta and Olives and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:CeleryCereals containing GlutenMilkSulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)

Black Olives

1 pot(s)

Dried Oregano

½ sachet

Vegetable Stock Powder


200 grams

Wheat Penne Pasta

(ContainsCereals containing Gluten)

1 block(s)

Feta Cheese


1 bunch(es)


1 bag(s)


1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

1 sachet

Balsamic Vinegar


Not included in your delivery

200 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2657 kJ
Energy (kcal)635 kcal
Fat16.0 g
of which saturates9.0 g
Carbohydrate91 g
of which sugars18.0 g
Protein28 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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Put a large saucepan of water with a pinch of salt on to boil for the wheat pasta. Trim the courgette, quarter lengthways then cut widthways into small pieces. Halve the olives. Finely chop the chives.


Heat a drizzle of oil in a large frying pan on medium-high heat and once hot, add the courgette and the olives and let cook, stirring often, 3-4 mins. Next, add the dried oregano to the pan, stir well to combine then add the finely chopped tomatoes, water (see ingredients for amount) and stock powder, stir well to dissolve.


Bring the sauce to the boil, reduce the heat to a gentle simmer and let it bubble away and reduce slightly, 12-15 mins.


When the pan of water is boiling, add the wheat penne and cook for 10 mins. Once cooked, drain in a colander and return to the pan off the heat. Drizzle with oil to stop it sticking together and set aside. Meanwhile, add the rocket, balsamic vinegar, a drizzle of oil and a pinch of salt and pepper to a mixing bowl. Toss to combine and set aside - this is your salad.


Once the sauce is ready, add the wheat pasta and most of the chives to the frying pan. Crumble in half the feta. Remove from the heat and fold through to combine. Taste to check for seasoning and add salt and pepper if necessary.


Divide the wheat pasta between bowls and crumble over the remaining feta. Sprinkle over the last of the chives and arrange the rocket salad alongside. Dig in!