Cherry tomatoes, olives and feta spaghettis

Author: 5/15
Preparation 10
Baking 10
Portions 4
Freezing No
Protein20 g
Fiber5 g
Carbohydrate76 g
Iron2 mg
Calcium290 mg


  • 1 package of spaghettis of 350 gr
  • 30 ml (2 tablespoons) of olive oil
  • 1 minced onion or ½ package of sliced leeks
  • 10 ml (2 teaspoons) of chopped garlic
  • 20 cherry tomatoes of various colors
  • 16 Kalamata olives
  • 30 ml (2 tablespoons) of pesto
  • 1 package of crumbled feta of 200 gr
  • 30 ml (2 tablespoons) of small basil leaves
  • Ground pepper up to taste
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  • In a casserole filled with salted boiling water, cook pastas al dente. Drain while being careful to keep for about 125 ml (½ cup) of pastas cooking water.
  • Meanwhile, heat oil at medium heat in another casserole. Cook onion or half a package of sliced leeks and garlic for 1 to 2 minutes.
  • Add cherry tomatoes, olives, pesto, pastas and the water used for cooking pastas. Heat up for 1 to 2 minutes while stirring.
  • Add feta and basil. Pepper and stir.

Chef's notes