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Feta Spaghetti with Tomato, Basil and Olives

Serves 4


  • 500g spaghetti
  • 50g Australian butter
  • 4 spring onions, chopped
  • 2 cloves garlic, crushed
  • 4 ripe tomatoes, seeded and diced
  • 1/2 cup small or sliced black olives
  • 1/4 cup fresh basil, chopped
  • 1/4 cup continental parsley, chopped
  • 400g Australian feta cheese, crumbled
  • freshly ground black pepper, to taste
Download Recipe (PDF)


  1. Cook the spaghetti in a large saucepan of boiling salted water until 'al dente'. Drain in a colander and cover (do not rinse). Melt half the butter in the saucepan and saute the spring onions and garlic until softened. Add the tomatoes, olives and herbs and allow to heat through. Add the hot spaghetti, remaining butter and feta cheese, season to taste and toss until well combined and heated through. Serve immediately.


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