Roasted Tomato & Feta Fusilli

It’s the weekend and Khalid is out hunting with the men (I kid, I kid) so this is a perfect opportunity for me to stuff my face with carbs! Shhhh don’t tell him!

One of my friends came round armed with some wine, a bunch of different tomatoes, some feta, brown pasta and a selection of DVD’s, winner!

We made slow roasted tomatoes which we stirred through pasta with some feta cheese, simple and lovely, here’s how:

Ingredients:

1 Punnet of cherry tomatoes

A selection of other tomatoes, any will do it’s just nice to have the variety

1 Onion

Lots of garlic  (this up to you, I used about 10 cloves but this is because our cavemen were not here!)

200g of low sodium feta

A few torn fresh basil leaves (unfortunately we forgot them this time and I’ve killed my basil plant, but  normally would)

Sea salt & ground black pepper

A sprinkle of chilli flakes

A good drizzle of olive oil

Brown Fusilli

Ready made garlic bread

Cooking Method:

Preheat your oven to 180-200Degrees C and meanwhile chop your tomatoes  and onions into rough shapes, finely chop the garlic and tear half of your basil leaves.

Chuck the tomatoes, onion, garlic, and basil in an over proof dish drizzle with olive oil, sprinkle the chilli flakes, a good grind of sea salt and black pepper.

Roast it for 25 mins and then for the last 10-15mins put your garlic bread in the oven and boil the fusilli in salted water.

Drain the pasta and return it to the cooking pot, stir your diced feta and roasted tomato mixture through. the heat of the pasta will melt the feta a little. Tear the remaining half of the basil leaves and stir through at the last min.

Serve with warm garlic bread, wine and a girly DVD.

It really is that simple!

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