Super Green Olive Pasta with Fragata Chorizo Olives

Fragata Filled OlivesFragata Olives

Eating your greens has never tasted so good. This quick olive pasta dish is packed full of green goodness. It’s rich with garlic and feta, and topped off with Fragata olives filled with Chorizo. You can use any pasta you like (or have in the cupboard) for this dish. Although the spirals of fusilli are ideal for capturing sauces. Whatever you opt for, remember to keep a little of the water you boiled the pasta in - it’s perfect for using in the pasta sauce. That advice stands for pretty much any pasta dish. There’s such a wonderful variety of textures in this dish. The firm bite of fleshy Manzanilla olive, gentle crunch of courgette, soft wilted spinach, and creamy feta cheese. And the flavours are just as impressive too. There’s a subtle smokey heat from the Chorizo in the olives (you can use Fragata green olives for a vegetarian option), with the option of chilli flakes should you like more spice. Yet the freshness of those greens is unmistakable too. And it’s all bound together around the pasta. This is a great recipe for a quick family meal. It’s fresh and filling, and easy to prepare. There are only a few ingredients - most of which you’re likely to have around anyway. It’s brilliant to whip up when you don’t have a lot of time, or perhaps for an easy weekend lunch when you just want to relax. (But you still want to eat well.)


  • 120g pasta of choice
  • Tbsp olive oil
  • 1 clove garlic
  • 1 courgette
  • Large Handful baby spinach
  • 100g Fragata Olives with Chorizo
  • 40g feta cheese
  • Salt and pepper to taste
  • Chilli flakes – optional


  1. Cook the pasta according to the instructions on the packet.
  2. Heat the olive oil in a frying pan over medium heat and crush in the garlic clove. Cook until fragrant.
  3. Slice the courgette and add this to the pan and cook until nice and soft.
  4. Slice the olives into halves and add these into the pan also.
  5. Once the pasta is cooked, drain the water, reserving a little for the sauce and transfer this into the pan with the veggies.
  6. Stir through the spinach and allow to wilt, then crumble over the feta and mix everything together.
  7. Season to taste with salt, pepper and chilli flakes.
  8. You can add a little of the leftover pasta water here if needed.
  9. Serve and garnish as you desire!