Pasta with Colourful Tomatoes, Feta & Croutons
Pasta with Colourful Tomatoes, Feta

Preparation time 10 minutes

Total time: 45 minutes

Ingredients

  1. 750 g (2 containers) of multicoloured mini tomatoes
  2. ½ red onion, chopped
  3. 250 g (1 container) of feta
  4. 125 mL (½ cup) olive oil
  5. 4 cloves garlic, minced
  6. 2.5–5 mL (½–1 tsp.) crushed red pepper
  7. 500 g (1 package) pasta cooked al dente
  8. 500 mL (2 cups) arugula
  9. 250 mL (1 cup) coarsely chopped homemade garlic croutons
  10. 125 mL (½ cup) fresh basil leaves
  11. To taste salt and pepper

Directions

  • Preheat oven to 200 °C (400 °F).

  • Place tomatoes in a baking dish. Place feta in the centre of the dish.

  • Season with salt and pepper to taste.

  • Drizzle with olive oil.

  • Bake for 30 minutes.

  • Turn the oven to broil. Add garlic and crushed pepper and broil for 5 minutes or until cheese is browned.

  • Remove from oven.

  • Gently crush tomatoes and crumble feta. Stir gently.

  • Add pasta, croutons, arugula and fresh basil leaves. Mix well.

  • Serve immediately.

 Chef’s Secret: Adding the garlic and crushed red pepper just before broiling cooks them just enough to flavour the tomato confit and feta. They are even more flavourful and delicious when added at this point.

Tada

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