Ingredients
- 1 cup kalamata olives
- 150g feta, cut into 1.5cm cubes
- 1 garlic clove
- 1 1/2 tablespoons fresh thyme leaves
- 2 teaspoons chilli flakes
- 1/2 cup extra virgin olive oil
- 300g pasta spirals or penne rigate
- 1 punnet cherry tomatoes, quartered
Method
- Step 1Place 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.
- Step 2Remove from fridge 30 minutes before serving (don’t worry if oil has solidified slightly).
- Step 3Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender (approx 12 min). Drain. Return to saucepan.
- Step 4Discard garlic from olives and feta. Add olives, feta, oil, and salt and pepper to pasta with tomatoes. Toss over low heat until warm. Serve.
- Low carb
- Low sugar
- Vegetarian
Nutrition
2950 kj
Energy
45g
Fat Total
12g
Saturated Fat
5g
Fibre
16g
Protein
25mg
Cholesterol
1031.68mg
Sodium
2g
Carbs (sugar)
56g
Carbs (total)
All nutrition values are per serve
Notes
The marinated feta and olives could also be used as part of an antipasto platter.
- Author: Tracy Rutherford
- Image credit: Louise Lister
- Publication: Super Food Ideas
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