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Plato's Pasta

Plato's Pasta

4rating out of 5

(134 reviews from our customers)

Prep Time

30 min



This Greek-style pasta combines some familiar Greek ingredients with a nod towards the Mediterranean, creating a gutsy marvel of a dish, both bold and satisfying.

Prep Time

30 min



What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 red onion
4 tomatoes
1/2 tsp chilli flakes
2 garlic cloves
10g fresh parsley
15g capers
60g black olives
200g linguine †
100g Greek Feta Cheese Cypressa †
You Will Need
Olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 1 tomato
  • Fiery chilli flakes
  • 1 garlic clove
  • 10g parsley
  • 1 bag of capers (15g)
  • 1 bag of pitted black olives (60g)
  • 190g linguine<span class="strong">†</span>
  • 100g Greek feta cheese<span class="strong">†</span>
Typical Values per 100g per serving
Energy 869 kJ
207 kcal
2399 kJ
570 kcal
of which saturates
6.4 g
3.1 g
17.8 g
8.7 g
of which sugars
28.8 g
4.3 g
79.5 g
11.9 g
Fibre 2.4 g 6.7 g
Protein 7.8 g 21.6 g
Salt 0.79 g 2.19 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
1 tomato
Fiery chilli flakes
1 garlic clove
10g parsley
flat parley (100%)
1 bag of capers (15g)
Capers, water, vinegar, salt.
1 bag of pitted black olives (60g)
water, pitted black olives, salt, ferrous gluconate
190g linguine
semolina of durum wheat (gluten), water
100g Greek feta cheese
sheep milk (>70%), goat milk (<26.48%), powdered rennet, salt, lactic culture, calcium chloride
  • Allergens highlighted by † (gluten, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)

Boil a kettle (used in step 4)


Crush the garlic with the side of a knife, peel it and chop finely

Drain, rinse and chop the olives into 'O's


Cut the tomatoes into wedges (approx. 3cm thick)

Crumble 100g (200g) of the feta cheese

Peel the onion(s), cut in half and slice finely

Chop the parsley coarsely


Cook the pasta in a pot of boiling water and salt (optional) for 8-10 min or until the pasta is cooked to your taste, stirring occasionaly

Drain and reserve 1 cup of pasta water for steps 7 and 8


Meanwhile, add 1-2 tbsp of olive oil to a large pan on a medium-high heat

Once the oil is hot, add the tomato wedges skin-side down preferably

Cook for 2-3 minutes until blistered and releasing their juices

Sprinkle 1 tsp (2 tsp) of sugar to reduce the acidity and add sweetness


Add the onion to the tomato pan and cook for 3 min or until soft

Add the garlic and cook for 1 min, stirring constantly

Allow to simmer for 2-3 min

Tip: If the sauce becomes too dry, gradually add a few tbsp of the pasta water


Add the olives, capers and chilli flakes (careful, adjust the amount to your preferred hotness) to the pan

Add the feta and cook for 2-3 min

Season to your taste with salt and pepper


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Add the pasta to the sauce

Tip: Should you wish, thin the sauce with a little of the reserved pasta water, bringing to a simmer and reducing to desired consistency

Sprinkle with parsley


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