Penne with feta and tomatoes

Notes: Feeds 2.

Warning: V*gtarian (unless you use non-v*gtarian cheese).


  • 250g cherry tomatoes
  • 1–2 tablespoons olive oil
  • 200g penne (spaghetti also works)
  • 125g feta cheese
  • handful fresh flat-leaf parsley
  • small handful olives
  • freshly grated parmesan cheese to serve


  1. Pre-heat oven to 200°C/Gas 6 (or buy an Aga).
  2. Tip tomatoes into shallow oven-proof dish, drizzle with the olive oil, season, and roast for 15 minutes until slightly scorched.
  3. Meanwhile, cook the pasta.
  4. …Meanwhile, cut feta into cubes and roughly chop parsley.
  5. Drain pasta, then return to the pan. Add roasted tomatoes (including the juices in the dish), the feta, olives, and parsley. Toss together until well mixed.
  6. Serve sprinkled with freshly grated parmesan.

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