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Greek-style pasta
Serves: 2
Total time: 
Recipe photograph by Ant Duncan
Greek-style pasta
Serves: 2
Total time:
See more recipes
Nutritional information (per serving)
Calories
556Kcal
Fat
20gr
Saturates
5gr
Carbs
65gr
Sugars
12gr
Fibre
8gr
Protein
16gr
Salt
1.8gr
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Ingredients
- 2 tsp olive oil
- 3 garlic cloves, crushed
- 1 x 400g tinned cherry tomatoes
- 100ml robust red wine (such as Rioja or Merlot)
- 1 tsp caster sugar
- 150g pappardelle, or other pasta of your choice
- 100g pitted Manzanilla olives with garlic and herbs
- a large handful of basil, roughly torn
- 40g vegetarian feta, crumbled
Step by step
- Heat the oil in a high-sided frying pan, add the garlic and fry over a medium heat for 30 seconds, stirring, until golden. Add the tomatoes, red wine, sugar and a pinch of salt. Cook vigorously for 10 minutes.
- Meanwhile, bring a large pan of water to the boil. Salt the water, add the pasta and boil for 9-10 minutes, or according to the packet instructions. Add a splash of water from the pasta pan to the sauce if it’s looking too dry.
-
Add the olives to the sauce, reduce the heat to medium and continue to cook, stirring occasionally, while the pasta finishes cooking. Drain the pasta and stir the basil into the sauce. Serve the pasta with the tomato sauce, and with the feta sprinkled over.TipCooking the sauce in a frying pan instead of a saucepan allows it to reduce faster, giving a more concentrated and flavoursome sauce in a short time.