A super simple vegetarian pasta bake packed with creamy feta, tomatoes and olives. Casarecce or gemelli pasta shapes work well here, as does a rocket salad served on the side
Ingreadient
- 400g (or a 400g tin of chopped tomatoes) cherry tomatoes
- a pinch dried chilli flakes, plus a little extra
- 2 tbsp olive oil
- a small handful, leaves picked and chopped, plus a little extra oregano or basil
- 2 cloves garlic, sliced
- 100g block feta
- 200g pasta
- 50g black olives
Direction
- Heat the oven to 200C/fan 180C/gas 6. Tip the tomatoes, chilli, 1 tbsp of oil, herbs, garlic and some seasoning in a 20cm-wide baking dish. Make a gap in the middle and nestle in the feta block. Drizzle with the remaining oil, add some cracked black pepper and bake for 40 minutes until the feta is very soft, and the tomatoes have burst.
- Cook the pasta until al dente, then drain, reserving 50ml of the cooking water. Tip the pasta into the dish along with the olives and stir well until combined. Add the pasta water to loosen the sauce if you need to. Scatter with more herbs and chilli flakes to serve.
