roasted tomato, herb and feta pasta - Cook with Gem
This roasted tomato, herb and feta pasta is so easy and has become a regular in so many of my students houses since I taught it last year. I love it because it is so simple, has very few ingredients...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookwithgem.com.
Ingredients
- Around a tablespoon of olive or rapeseed oil
- 3-4 stems of fresh thyme, rosemary or marjoram
- 4 cloves of garlic
- ½–1 fresh red chilli, thinly sliced, or a pinch of red chilli flakes
- 450g (1lb) cherry tomatoes
- 200g (7 oz) Feta (keep some back to crumble raw at the end)
- 350-450g (12-16oz) dried wholegrain pasta shape of your choice (see note above)
- 4 big handfuls of rocket (arugula)
- ½ to 1 tablespoon red wine vinegar
- Sea salt and freshly ground black pepper
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