FRESH AND TASTY FOR A QUICK THROW TOGETHER

EASY BAKED FETA AND TOMATO ORECCHIETTE PASTA

Take your baked feta pasta game up a level with our quick, easy, extra-creamy version. Use Greek feta or Danish feta – and plenty of fresh basil and lemon rind.

INGREDIENTS

200g pkt Danish feta

500g cherry tomatoes, halved

1 long fresh red chilli, thinly sliced

1/2 tsp fennel seeds

1/2 lemon, rind finely grated, juiced

1/2 cup fresh basil leaves

80ml (1/3 cup) extra virgin olive oil, plus extra, to serve

400g dried orecchiette pasta

METHOD Step 1

Preheat oven to 200C/180C fan forced. Place feta in the centre of a large, shallow ovenproof casserole dish. Place tomatoes around feta. Sprinkle with chilli, fennel seeds, lemon rind and basil. Drizzle with the oil. Season the tomato mixture. Bake for 20 minutes or until tomatoes are very tender.

Step 2

Meanwhile, cook the pasta in a large saucepan of salted boiling water, following packet directions, until al dente. Drain, reserving 1/3 cup cooking liquid.

Step 3

Use a fork to coarsely mash feta. Add pasta and reserved cooking liquid. Stir until well combined. Drizzle with extra oil and season with pepper to serve.