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Spaghetti with Blistered Tomatoes Olives and Feta

This easy pasta dinner is made with blistered tomatoes, garlic, kalamata olives, and feta. A quick, tasty, healthy dinner idea everyone will love.

Spaghetti with blistered tomatoes and feta
Spaghetti with blistered tomatoes and feta

This simple, light tomato based pasta with blistered cherry tomatoes, creamy salty feta and kalamata olives is a delicious and easy dinner idea. The blistered tomatoes are roasted till they reach the perfect sweetness and the quinoa rice pasta has a smooth and mild flavour, making the combination mouth-watering!

The Blistered Tomatoes which is the main ingredient in the meal is a simple process yet it gives such a gourmet result. Simply drizzle olive oil and balsamic vinegar over the tomatoes and then season. Bake for 20 minutes and they’re ready. That’s it! This simple side dish can suit just about any meal and when paired in particular with this spaghetti it makes the plate sing!

Spaghetti with Blistered Tomatoes

Serves 4


400g gluten-free Spaghetti

200g feta, crumbled

½ cup reserved cooking water (from pasta)

2 tbs Tomato Paste

1 cup pitted kalamata olives

3 tbs extra virgin olive oil

3 garlic cloves, minced

½ tsp ground paprika

fresh basil leaves

Blistered Tomatoes:

500g cherry tomatoes

2 tbs extra virgin olive oil

2 tbs balsamic vinegar

sea salt/ground pepper

1. Preheat oven 200°C fan forced / 220°C conventional oven / 425°. Place tomatoes on a tray lined with baking paper and drizzle the EVOO and balsamic vinegar and season with sea salt and pepper. Bake for 20 minutes. Once blistered remove from the oven and set aside.

2. In the meantime cook the pasta al dente according to packet instructions. Once cooked drain, reserving ½ cup of the pasta water.

3. In the same pot add the EVOO, garlic, and olives and sauté for 2 minutes. Then add the pasta and toss to combine the garlic and olives.

4. Add the tomato paste into the ½ cup of reserved cooking water and dissolve and then pour over the pasta. Combine to evenly coat.

5. Season with freshly ground pepper and paprika and sprinkle the crumbled feta. Toss again to combine.

6. Evenly divide between plates and garnish with fresh basil leaves and an extra drizzle of EVOO. Add to each plate 5-6 blistered tomatoes and serve.


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