Ingredients

The following ingredients have 4 Servings
  • 300 g pasta shapes
  • 1 200 g block Feta
  • 500 g cherry plum tomatoes
  • 1 red (bell pepper, diced (2cm))
  • 4 large garlic cloves (sliced)
  • 1 heaped tbsp capers
  • 1 tsp dried mixed Italian herbs
  • 3 tbsp extra virgin olive oil
  • Sea salt flakes & freshly ground pepper
  • Good grinding of Chilli Garlic Flakes

Instruction

  • Preheat oven to 200C.
  • Place Feta in centre of large oven-proof dish.
  • Surround Feta with cherry plum tomatoes, diced red pepper, sliced garlic, capers, mixed Italian herbs, sea salt flakes, freshly ground pepper and finish off by drizzling (including the Feta) with 3 tbsp extra virgin olive oil.
  • Give the tomato mixture a good mix with a spoon and then make sure that the Feta is fully exposed again.
  • Place in oven for 40 minutes or until tomatoes have burst and gone squishy.
  • Meanwhile cook pasta shapes according to their instructions (to coincide with the finish time of the Feta bake).
  • Reserve a cup of pasta water before draining (you may or may not need this to thin down the sauce).
  • Once Feta bake has finished cooking, break the Feta up with a large spoon and mix into the tomato mixture (you can add a little of the pasta water now if you think it’s needed). So far, I haven’t needed it.
  • Add the pasta shapes to the Feta and tomatoes and mix thoroughly.
  • Finish off with a good grinding of chilli and garlic flakes.
  • Serve immediately in bowls with garlic bread and or a green salad.