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Baked Feta and Tomato Pasta




400g cherry tomatoes

120g black olives
200g feta
2 tbsp extra virgin olive oil

1 tsp dried oregano

1/2 lemon
Salt and pepper
350g dried pasta
1 tsp salt
1 handful of fresh basil or parsley

1 tbsp dried breadcrumbs


Here’s how:


Pour the cherry tomatoes and olive oil into a large non-stick roasting tray.
Season with salt and pepper.
Add the lemon half (slice the remaining half and place in the freezer for drinks). Place the block of cheese in the centre of the tray and drizzle with the olive oil and sprinkle with the dried herbs.
Place the roasting tray into the oven for 25 minutes at 160°c, or until the tomatoes and feta cheese are soft.
Meanwhile, cook the pasta in plenty of salted boiling water for 9-10 minutes, then drain when ready.
When the tomatoes and cheese are soft remove from the oven and add the cooked pasta.
Stir together to coat the pasta, remembering to take out the lemon and squeeze it before throwing it away.
Season with a little black pepper and top with fresh herbs and a sprinkle of crisp breadcrumbs.


Recipe by Peter Sidwell

Baked Feta and Tomato Pasta

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