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Summer Spaghetti

Fill a large pan with salted boiling water and cook the spaghetti for 9-11 minutes.

Meanwhile, chop the tomatoes.  Slice the olives in half.  Roughly chop the rocket and basil leaves.  Cut the cheese into cubes.

Mix the olive oil, Balsamic vinegar, feta cheese, tomatoes, olives, rocket and basil in a mixing bowl.

Drain the spaghetti well in a colander when cooked then put back in the pan.

Add the contents of the mixing bowl to the drained spaghetti and mix in well.


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– Ingredients –

500g pack spaghetti

200g pack Greek Feta cheese

6 medium sized tomatoes

100g pitted black olives

Large handful of rocket

Large handful of fresh basil

2 tbsp Balsamic vinegar

4 tbsp olive oil

Pinch of salt

– Author –

Tessa Patterson the Thrifty Cook View on author website Purchase Ingredients