One of my favourite things to do in summer is wander out into my garden and sit at the table on the patio with a plate of food in my hand and munch away on something delicious, feeling super smug and probably thinking something along the lines of:
“I’m so glad I didn’t spend several hundred pounds on a sunny getaway this month. I’m happy to stick with the level 3 heat alert here in my back garden”
And it turns out this recipe is the perfect one for that!
It’s also amazing for date night dinner, or a feel good Friday evening, or pretty much anything in between.
Side at a BBQ? Oh yes.
Quick fix dinner ready in 10 minutes flat? I think so.
Fancy pants alfresco dinner party paired with some sunshine and a little [insert posh wine here]. Yep, it even stretches that far.
The reason it works is because it’s a Greek inspired pasta dish, you see. Serve it to anyone, yourself included, and you’ll be picturing yourself on a gorgeous restaurant decking looking super trendy and cool in your sexy sunnies and that ridiculously large hat you bought that you promised you’d wear (but of course have not).
That’s the power of this pasta.
It’s not just dinner people. It’s an M&S… no I’m joking. No sponsors here!
It’s soul food. That’s what it is.
Hold up for a sweet minute! This is a lunchbox recipe. Why all the talk of dinner parties and weekend BBQs and soul food?
Well my friends, team the sunny Grecian paradise scenario with the office lunch situation and you’ll see why you need this in your life. You’ll forget the fish smell leftover by a colleague; you’ll forget you had to pick someone else’s dirty fork out the dishwasher because there were no clean ones left; and you’ll forget that you’re at your desk looking at a spreadsheet of numbers you don’t understand.
Instead you’ll be whisked away to a white sand beach, the sea breeze in your hair, an ice-cold tipple in your hand and you’ll smile the biggest holiday smile as you dig into a light, summer bowl of Greek inspired pasta. YUM.
To the recipe!
- 70-90g pasta (depending on how hungry you are)
- Handful of cherry tomatoes (about 6 or 7), halved
- 3 inch chunk of cucumber, cut into smaller chunks
- 30g feta, cubed
- 8-10 olives, halved if large
- Handful of spinach
- 2 tbsp olive oil
- Salt and pepper
- Small handful of basil, torn (optional)
- Cook the pasta in a pan of salted boiling water for 10-12 minutes or until cooked but retaining a little bite. Drain and return to the saucepan.
- Add the spinach, feta, tomatoes, cucumber, olive oil and a good pinch of salt and pepper to the saucepan. Stir until coated in the olive oil, then top with the basil. Either eat immediately or pop in a tuppaware for work.