Mediterranean Spaghetti

4 serves

– with Parthenon Pitted Kalamata olives, feta cheese and baked peppers

  • 500g (about 1 lb) spaghetti
  • 150 g (5 oz) feta cheese
  • 3 bell peppers (green, red and yellow), sliced
  • 150 g (5 oz) Parthenon Pitted Kalamata olives
  • 2 fresh ripe tomatoes
  • 2 cloves of garlic, finely chopped
  • ½ teaspoon oregano
  • ½ cup olives oil
  • A few basil leaves
  • Salt
  • Freshly ground pepper

Brush the peppers with a little oil and bake them in the oven until their skins are softened and ready to peel off. Let them cool and peel. Cut them in strips.
Prepare the sauce: place the peeled and finely chopped tomatoes in a bowl. Add the olives
, garlic, 4 tablespoons of olive oil, oregano, salt and pepper and refrigerate for about 1 hour. Boil the spaghetti, drain it and mix it with the chopped-up feta cheese. Add the baked peppers and the sauce. Mix and serve immediately with a garnish of basil and freshly ground pepper.