Fresh pasta with feta, olives and raisins

• 400 g pasta of your choice
• 100 g raisins
• 100 ml extra virgin olive oil
• 200 g pitted green olives, coarsely chopped
• 4 teaspoons The Spice Club Pasta Perfection Mix
• Zest of 1 lemon
• 3 cloves garlic, finely grated
• 150 g feta, crumbled
• 1 tablespoon fresh lemon juice (or more to taste)

TIP:For this recipe, you can use either golden or dark raisins, depending on your taste preference. Golden raisins, also known as sultanas, are generally smaller, sweeter, and juicier than dark raisins. They are often treated with sulfur dioxide to preserve their light color. Dark raisins have a deeper, richer flavor and are usually dried naturally without additives. Both types add a delicious sweetness to the dish.

Cooking Pasta:

• Bring a large pot of water to the boil.
• Add the pasta and cook according to package directions until al dente.
• Drain the pasta, reserving a cup of the cooking water, and set aside.

Raisin Soaks:

• While the pasta is cooking, place the yellow raisins in a bowl and cover with hot water.
• Let them soak for about 10 minutes until soft, drain and set aside.

Prepare sauce:

• Heat the olive oil in a large skillet over medium heat.
• Add the chopped olives and fry for about 2-3 minutes.
• Stir in The Spice Club Pasta Perfection Mix, lemon zest and finely grated garlic and cook for a further 1-2 minutes until fragrant.

To combine:

• Add the soaked raisins and cooked pasta to the pan.
• Mix everything well, adding a dash of the reserved cooking water if necessary to loosen the sauce.
• Add the crumbled feta and fresh lemon juice and heat over medium heat for a further 1-2 minutes until the feta begins to melt
• Taste and season with salt (optional), pepper and additional lemon juice if desired.

Serve:

• Divide the pasta over four plates.
• Garnish with extra lemon zest if desired.