Tuesday, 8 May 2012

Greek Rigatoni Pasta

Greek Rigatoni Pasta
A super quick delicious mid-week meal that can be made in the time it takes to cook the rigatoni! 
Serves 4
Prep time:   5-10 minutes
Cooking time: 10-15 minutes

350g/12oz rigatoni pasta
2 tbsp olive oil, extra for drizzling
25g/1 oz pine nuts
2 cloves of garlic, peeled & crushed
275g/9 ½ oz spinach leaves
450g/15 ½ oz plum tomatoes, roughly chopped
Freshly ground salt & pepper
100g/3 ½ oz feta cheese, crumbled
100g/3 ½ oz black olives, chopped


1.  Cook the rigatoni as per packet instructions.

2.  In a large frying pan, heat the oil and cook the garlic and pine nuts for 2 minutes or until the pine nuts are golden brown. 

3.  Add the spinach and tomatoes mix through and cook for 4-5 minutes until the spinach has wilted.  Drain the pasta and toss through, season to taste.

4.  To serve, divide between serving plates topped with crumbled feta, olives and a drizzling of olive oil.  Enjoy!


  1. Yes, Im agree with your post on olive oil. Greek Organic olive oil, extra virgin olive oil , manufacturer olive oil, wholesaler olive oil, suppliers of olive oil. www.evoliveoil.gr

  2. yumm! looking very nice i'll try this in my dinner !!