Spaghetti with olive, tomato and feta cheese sauce

This dish is proof that sometimes you don't need exceptional skills in the kitchen to create a wonderful meal: just rely on the simplicity and quality of the raw materials, and that's it. We refer to Cavalieri spaghetti, topped with a ready-made I Contadini sauce, adding a handful of diced tomatoes and feta cheese. A ready-made sauce on a recipe website, you say? Exactly! Don't be concerned about ready-made products as long as they are of the highest quality, and perhaps if you use them with a little imagination. You'll find that they become a real boon in the kitchen, from which beginnings you can go on to make more original and imaginative recipes.


  • spaghetti 250 grams
  • tomatoes 4 or 5 San Marzano tomatoes
  • Greek feta 100 grams
  • juice A jar of ready-made 'I Contadini' black olive sauce
25 minutes Total time
16 minutes Active time
Serves 3 persons
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Blanch the tomatoes in boiling water for 10 seconds, then peel and cut them into cubes. Set aside. Cut the feta into cubes. Cook the spaghetti in boiling salted water. Heat the ready-made 'I Contadini' olive sauce in a frying pan. Drain the spaghetti and toss briefly in the pan so that the starchy cooking liquid combines well with sauce. Serve with a generous handful of tomatoes and feta cheese. Finish with a drizzle of extra virgin olive oil.

Drain the pasta two or three minutes before the cooking time indicated on the package, then finish cooking the pasta with the sauce in the frying pan, adding a few tablespoons of the pasta cooking water.
Long pasta requires a higher quality semolina flour. With short pasta it is easy to "cheat" by not using top quality flour. Long pasta, if prepared with lower-quality flour, will shatter in no time!

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