Spaghetti with savoy cabbage, olives & feta

Who doesn’t love a pasta dish and this recipe is a great idea for something different to do with savoy cabbage.


500g spaghetti
2 tbsp olive oil
1 bulb of garlic, cloves peeled and thinly sliced
1 large savoy cabbage, shredded, tough stalks discarded
150g Kalamata olives, stones removed androughly chopped
2-3 tbsp of Aleppo pepper
2 lemons, juice of 1 and zest of 2
400g feta
30g pine nuts, lightly crushed


Cook the pasta in a large pan of boiling salted water following pack instructions.

Meanwhile, heat the oil in a large frying pan over a medium heat and gently cook the garlic until translucent.  Add the shredded cabbage and fry until starting to soften (should take around 5 minutes).

Drain the pasta but reserve a cup of the cooking water for later. 

Add the pasta to the frying pan with a few spoonfuls of the cooking water. Stir well, then add the Kalamata olives and a little seasoning. 

Add the Aleppo pepper and lemon juice and zest. Combine before crumbling in ¾ of the feta and tossing the pasta to evenly distribute the ingredients. Add a few more tablespoons of the pasta cooking water if it seems dry.

Serve up the pasta and top each plate with a sprinkling of the remaining feta and spoonful of the crushed pines.