Thursday, January 5, 2012

Spaghetti with rocket, feta and tomatoes

The leftovers have finally ran out in our house.

Last night I made an easy pasta dish from simple ingredients at hand. Spaghetti, feta and tomatoes are staples at our place, the herbs and rocket were from the garden.

This is a recipe that I always used to cook in our first house in Brisbane. This was a popular mid week dish, sometimes shared with friends (in the days when we had impromptu mid-week dinner parties) or sometimes just us. But always with a bottle of red wine and always outside under the stars. I was reminded of those days, long ago, as we ate this outside last night. I was amazed, as I often am, of how one mouthful of a particular food can transport you back in time to a place and a meal that had almost been forgotten.

Spaghetti with rocket, feta and tomatoes

serves 4

• 400 grams spaghetti

• 200 grams feta cheese (crumbled)

• 1/3 cup extra virgin olive oil

• 2 small chillies (seeded and finely chopped)

• 2 tablespoon basil leaves (torn)

• 1/4 cup flat-leaf parsley (roughly chopped)

• 3 cloves garlic (crushed)

• 3 tomatoes (deseeded and roughly diced)

• 250 grams rocket (roughly chopped)
• salt and pepper

Bring the water to the boil and cook the pasta until al dente. Meanwhile in a bowl mix half of the feta with the remaining ingredients. Toss the tomato mixture through the hot pasta and transfer to a serving bowl. Sprinkle with the remaining feta and serve.

1 comment:

Thanks for stopping by. I'd love to hear what's happening in your kitchen. If you've tried one of my recipes, I'd like to know what you thought? Do you have some advice to make it better? Did you find a mistake? Perhaps it is a new favourite in your home?

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