Feta, tomatoes & olives spaghetti

Some days you need pasta! if you are going for wheat, I would advice you to choose an organic brand, to minimize the exposure to pesticides and GMO. If you are gluten or wheat intolerant, you can choose a gluten-free one and the recipe will work anyway.

Ready in 15 min

Ingredients (serves 1 person)

70 gr spaghetti
2 small tomatoes
5-6 olives cut in two
a teaspoon of capers
a small piece of crumbled feta
1 garlic clove
Extra-virgin olive oil
Sea salt
Black pepper

Method

Sprinkle some olive oil in a non-stick pan, add the garlic clove a dash of chili peppers flakes. Let it warm an release the flavor at low heat, then add the fresh tomatoes roughly chopped up.
Add the oregano, salt to taste and let it sweat for 3-4 min. At this point add the olives and capers and let it sweat for 5-6 min more.
In the meantime cook the spaghetti according to the instruction packet ( don’t forget to cook them “al dente”) and when ready, drain them and place them in the pan with the sauce.
Stir it for a few seconds to let the sauce mix well with the pasta, then add the crumbled feta. Add a another sprinkle of raw olive oil if needed.

I love this pasta, because you can you use up all the leftovers typical of the summer, to make it a tasty, and sustainable meal. Buon appetito!