• 4servings
  • 30minutes
  • 757calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, B12
MineralsCopper, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tomatoes

  2. 1 (500g) pack linguine pasta

  3. 5 tablespoons olive oil

  4. 3 cloves garlic, minced

  5. 2 (250g) punnets mushrooms, sliced

  6. 1 teaspoon dried oregano

  7. 1/2 (200g) pack feta cheese, crumbled

  8. handful pitted and sliced Kalamata olives

Instructions Jump to Ingredients ↑

  1. Bring a large pot of lightly salted water to the boil. Plunge whole tomatoes in water briefly, until skin starts to peel. Remove with a slotted spoon and place in cold water. Add pasta to boiling water and cook according to package instructions; drain.

  2. While pasta is cooking peel blanched tomatoes and chop.

  3. In a large frying pan over medium heat, heat olive oil. Stir in garlic and mushrooms and sauté until mushrooms begin to give up their juices. Stir in tomatoes and oregano and cook until tomatoes are tender.

  4. Toss pasta with tomato sauce, feta and olives. Serve immediately.


Send feedback