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Roasted tomato and feta pasta
Roasted tomato and feta pasta
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Ingredients:
  • 2 x 250g punnets cherry tomatoes, halved
  • 1 yellow capsicum, halved, thickly sliced
  • 1 red onion, cut into thick wedges
  • 3 garlic cloves, chopped
  • 36.40 gm olive oil
  • 375g dried bow-tie pasta
  • 100g feta, crumbled (see tip)
Instructions:
  • Preheat your oven to 220C and prepare a baking tray by lining it with baking paper.
  • Evenly lay out tomatoes, capsicum, onion, and garlic on a baking tray. Drizzle with oil and mix well to ensure everything is coated. Sprinkle with salt and freshly ground black pepper. Roast for 30 minutes, or until tomatoes soften and vegetables are cooked through.
  • Cook the pasta in a large saucepan of boiling salted water, following packet instructions, until tender. Drain, saving 1/4 cup of cooking water. Return pasta to the saucepan, then add roasted vegetables, feta, and reserved cooking water if needed. Mix well to combine.
  • Divide the pasta evenly among bowls. Sprinkle with freshly ground pepper. Enjoy!

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