Spaghetti with tomatoes, lemon, feta and arugula

Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins

A lovely bright pasta sauce featuring fresh tomatoes, lemon, feta and arugula.

Yields 6


  • 50g (1/4 cup) pine nuts
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 6 medium-sized fresh tomatoes (approx 2lb/ 900g), roughly chopped
  • zest of 2 lemons (1 packed tablespoon)
  • juice of 2 lemons (125mls/ 1/2 cup)
  • 3 generous handfuls of arugula (rocket)
  • 300g spaghetti
  • 100g feta cheese, crumbled
  • 1/4 cup chopped fresh basil plus extra for garnish
  • salt and pepper to taste


  1. In a small frying pan, toast the pine nuts over medium heat, stirring constantly, until they start to turn golden in colour. Remove from the pan and set aside.
  2. In a heavy skillet, over medium-high heat, sauté the garlic until it’s just fragrant and starting to soften (a couple of minutes).
  3. Add the diced tomatoes and cook until the tomatoes are soft.
  4. Add the lemon zest and juice and pine nuts and reduce heat to low.
  5. Cook until most of the liquid has evaporated and you are left with a saucy consistency.
  6. Add the arugula and stir to just combine.
  7. Meanwhile, cook the spaghetti in boiling salted water until al dente (approximately 10 minutes or according to directions on package).
  8. Drain well and add to the tomato mixture. Combine pasta and sauce gently using tongs to completely mix in the sauce.
  9. Just before serving, add the crumbled feta, pine nuts and chopped basil.


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