Fettuccine with tomato, chilli and fetta

This is a delicious and simple weeknight dinner.

SERVES 4 PREP AND COOK TIME 20 MINUTES

¼ cup (60ml) extra virgin olive oil

6 cloves garlic, chopped coarsely

8 small red chillies, sliced

250g ripe grape tomatoes

400g dried fettuccine

1 small bunch flat-leaf parsley, leaves picked 100g fetta, crumbled into chunks

½ cup (40g) finely grated parmesan lemon wedges, to serve

1 Place the oil and the garlic into a cold frying pan. Put the pan over a low heat. As the oil warms up the garlic will start to sizzle. Once it is sizzling and before it turns brown, add the chillies to the pan. Add ½ teaspoon of salt and raise the heat to medium. Toss the tomatoes in the pan and turn the heat off.

2 Add the fettuccine to a large pan of boiling, well-salted water. Boil for 5 minutes or until just tender – the pasta should be “al dente”. Remove the fettuccine from the water with tongs and place in the pan with the tomato mixture. Toss well; season to taste. Toss through the parsley and fetta.

3 Serve the cooked fettuccine with the parmesan and lemon wedges. Not suitable to freeze or microwave.