Greek Style Penne
with Feta and Black Olives
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!
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 war 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.
Ingredients
200
Penne Pasta
100
Feta Cheese
1
Finely Chopped Tomatoes with Onion and Garlic
1
Chives
15
Black Olives
12
Balsamic Vinegar
(Contains Sulphites)
1
Dried Oregano
40
Wild Rocket
½
Courgette
(May contain Celery)
½
Vegetable Stock Powder
Not included in your delivery
200
Water for the Sauce
Nutritional information
Utensils
Instructions
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!
