15 Mar

Marinated feta and olive pasta

Recipe by Tracy Rutherford,
Photography by Louise Lister,

Method
1. Place olives and feta into a glass or ceramic bowl. Flatten garlic with the side of a large knife. Remove skin and slice. Add garlic, thyme and chilli to olives and feta. Drizzle with oil. Toss to coat. Cover. Refrigerate for at least 1 hour, or up to 2 days.
2. Remove from fridge 30 minutes before serving (don’t worry if oil has solidified slightly).
3. Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender. Drain. Return to saucepan.
4. Discard garlic from olives and feta. Add olives, feta, oil, and salt and pepper to pasta with tomatoes. Toss over low heat until warm. Serve.

Notes & tips
The marinated feta and olives could also be used as part of an antipasto platter.

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