Basil, garlic, feta, rocket and olive oil spaghetti

Basil, garlic, feta, rocket and olive oil spaghetti

From Pasta to Pancakes
Claire Peters

I came up with this once while looking in the fridge and stuck for what to have for dinner. Lying around in my typically untidy student fridge were some garlic, feta cheese, rocket leaves, tomatoes and some basil, so I put it all together as a sauce with some olive oil, served it with spaghetti and wow, it’s now one of my staple and favourite dishes. The handy thing about this dish is you can substitute ingredients for what YOU have in your fridge. So if you have some peppers or parsley, chuck them in. Similarly Cheddar or goat’s cheese would work well instead of feta.


Quantity Ingredient
3 tablespoons olive oil
2 tomatoes, sliced
150g dried spaghetti
2 garlic cloves, peeled and chopped finely
2 tablespoons basil, roughly chopped
110g feta cheese, crumbled
handful rocket leaves
or handful lettuce leaves


  1. Preheat the oven to 180°C. Pour 1 tablespoon of the oil over the tomatoes in an ovenproof dish. Put in the oven for 10 minutes.
  2. Cook your pasta. Meanwhile put the garlic and basil into a bowl, add the remaining 2 tablespoons of olive oil and mix.
  3. Drain the pasta and tip it back into the pan. Add the garlic and basil mixture.
  4. Remove the tomatoes from the oven.
  5. Tip the pasta into a bowl and add the hot tomatoes. Mix well and lots of tomato juice should come out of them.
  6. Add the crumbled feta cheese and season with some salt and pepper.
  7. Serve scattered with the rocket leaves. Eat immediately.

Optional extras:

  • There isn’t really a limit with something like this. Peppers would be great, any kind of cheese, chives, coriander, canned tomatoes, chilli, bacon… Feel free to go right ahead and add whatever you like.

Serving suggestions:

  • As you have your salad leaves on top, there is no need to mess around with a side salad, just have a glass of wine or a beer and go for it.


  • This will keep in the fridge for a day. Warm it up the following day in a saucepan set over a low-medium heat, adding another tablespoon of olive oil. I think it’s best eaten immediately though, so eat up.
student cooking
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