Fusilli pasta with cherry tomatoes, black olives and feta cheese

When you’re lost for ideas as to what to make, don’t forget that the Italian diet is based on many Mediterranean ingredients and that the countries around Italy offer new ideas for combining different specialties to make unique dishes, that thanks to a culinary tradition of freshness and taste always give excellent results. With our culinary offering of the day, we have created something unique: a lovely plate of fusilli combined with olives, tomatoes and finally some excellent Greek feta, which in combination produce a dish rich in colour, aroma and flavour. Possibly the most interesting aspect of this recipe is the convenience of being able to serve the fusilli both hot and cold, meaning that it can be enjoyed all year round, especially during the summer - perhaps under a beautiful gazebo full of fragrant flowers? We treat ourselves well, lovers of the Mediterranean gastronomic tradition - don’t we?


  • short pasta 250 grams Fusilli
  • black olives 3 heaped tablespoons of black olives
  • cherry tomatoes 15 cherry tomatoes
  • feta cheese 150 grams
  • oregano 1 teaspoon of oregano
  • pepper
  • salt
  • garlic 1 clove
20 minutes Total time
15 minutes Active time
Serves 3 persons
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Sauté the garlic in a pan with a little oil. Add the olives and the halved the cherry tomatoes. Add the salt, pepper and oregano. Cook the sauce over high heat for no more than fifteen minutes. Cook the pasta as usual in salted boiling water. Drain the pasta, then toss in pan with the sauce. Finish with a generous helping of cubes of feta cheese, and warm the pasta through once again. The feta gives a little freshness to the sauce, but at the same time it will tend to loosen up a little, creating a delicious creamy sauce.

If you want to give a somewhat different taste to your cherry tomato, olive and feta pasta, you can use fusilli made from kamut wheat.
The dish that we suggest today is a Mediterranean inspiration, combining specialties from many different regions: tomatoes (eg Sicilian), Greek feta and black olives (Liguria).

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