Tomato Feta pasta

10 Feb Tomato Feta pasta

Corona time home office lunch

Serves : 2-3

Ingredients

• 200 – 250g feta cheese
• 500g cherry tomatoes or baby vine tomatoes
• 250g pasta (I personally like to use Rummo’s conchiglie shapes in this recipe)
• olive oil
• chillies (or chilli powder)
• freshly ground black pepper
• Tomato Vinegar
• flat leaved parsley

Method:

1. Preheat the oven to 200°C/ 400°F/gas 6.
2. Cook the pasta according to the packet until “al dente” and then drain them.
3. Meanwhile put the feta cheese into an ovenproof dish.
4. Wash the tomatoes, prick them with a knife so they won’t explode in the oven and put them around the feta cheese.
5. Wash and finely slice the chillies and put them on top of the feta cheese. Depending on the strength of the chillies you might want to take out the seeds or leave them in. The amount of chillies you want to put in with the feta cheese depends on your taste. You can also use chili powder instead.
6. Pour olive oil over the feta cheese, tomatoes and chillies and season with black pepper.
7. Put the dish in the oven and bake for about 15 minutes (every oven is slightly different). The feta cheese should be slightly browned and the tomatoes slightly shrivelled.
8. Pour the whole contents in with the pasta and stir it gently until it’s all well mixed.
9. Divide between 2 or 3 plates and season with some more black pepper and 1 tablespoon of Tomato Vinegar. Garnish with a decent handful of flat leaved parsley and some more slices of chilli. (In the summer when flat leaved parsley grows on my own vegetable patch I like to add it in abundance when mixing the pasta with the feta – tomatoes – chillies already.)

TIP: At the cottage, I would do this on the BBQ with a foil pan or in tin foil.