Sfoglini Penne with Tomatoes, Arugula, Olives and Feta

Sfoglini Penne with Tomatoes, Arugula, Olives and Feta

Peppery arugula, fresh mint and Kalamata olives unite in this boldly flavorful sauce. Kalamata olives, grown on the Peloponnese peninsula in Greece, are deep-purple and have a rich, fruity flavor that pairs wonderfully with tangy feta in this dish. This mediterranean inspired recipe is sure to become one of your favorites.



  • 8 oz. Sfoglini Penne or Sfoglini Spaccatelli
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/4 cup Feta cheese
  • 2 cups arugula
  • 8 mint leaves, julienned
  • 4 tomatoes, medium sized, and cut into eighths or tenths
  • 1/4 tsp. salt
  • 4 tbsp. extra-virgin olive oil, divided
  • 1 garlic clove, sliced
  • 1/4 tsp. chili flakes


Heat 3 quarts of salted water in a large pot and bring to a boil. Add Sfoglini Pasta and cook for 8 minutes.

While waiting for the pasta, heat 1 tablespoon of olive oil in a skillet on high heat. Once the oil is hot, add the garlic and chili flakes and cook for approximately 30 seconds until the garlic browns. Add the tomatoes and cook for 1 minute, then add salt and cook for another minute until the tomatoes start to break down. Turn off the heat and add the olives to the skillet.

Strain the Sfoglini Pasta and add it to the skillet with the tomatoes and olives. Turn the heat back on high and add 3 tablespoons of olive oil. Thoroughly mix everything together and cook for 1 minute. Turn off the heat and add the arugula and mint. Toss together and then split between two plates. Top with crumbled feta cheese and serve.

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