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because there is this pasta dish I LOVE that I have only ever made with supermarket toms - the thought of it with home grown ones is almost too tasty!
It is a delicious dish but also dead easy - although it looks like you have slaved over it for hours - so it makes a really good dinner if you are entertaining!
You need (to serve 4):
1 block of feta, broken into 4ish large pieces
1 punnet of whole cherry toms - 5-10 home ones per person I would think
6 cloves of garlic, finely chopped
a large handful of kalamata olives
salt and pepper
4-6 tablespoons of nice olive oil
penne
basil
1. Put the feta, tomatoes, garlic, olives, salt, pepper and oil in a roasting dish. Toss lightly and spread into a single layer. Bake at 160C for 20 mins or so or until the feta is melty and the tomatoes have burst (this will be your pasta sauce).
2. While it is cooking, boil some pasta until al dente. Penne or rigatoni works best imo; they hold the thick sauce well and aren't too rich (like a filled pasta would be). Tear up and wash some handfuls of fresh basil.
3. Drain the pasta, reserving a couple of tablespoons of the water. Put the pasta and water back in the pot, add the tomato and feta mix and the basil. Stir until the feta is broken up and your pasta is well covered. Tip back into a serving dish and put out on the table (best with a crusty or ciabatta bread; crunchy green salad and a nice, rich red wine).
this looks really pretty with the red tomatoes, white feta and green basil - but I am looking forward to making it with yellow toms and purple basil.
So, to my garden - grow, my pretties!
It is a delicious dish but also dead easy - although it looks like you have slaved over it for hours - so it makes a really good dinner if you are entertaining!
You need (to serve 4):
1 block of feta, broken into 4ish large pieces
1 punnet of whole cherry toms - 5-10 home ones per person I would think
6 cloves of garlic, finely chopped
a large handful of kalamata olives
salt and pepper
4-6 tablespoons of nice olive oil
penne
basil
1. Put the feta, tomatoes, garlic, olives, salt, pepper and oil in a roasting dish. Toss lightly and spread into a single layer. Bake at 160C for 20 mins or so or until the feta is melty and the tomatoes have burst (this will be your pasta sauce).
2. While it is cooking, boil some pasta until al dente. Penne or rigatoni works best imo; they hold the thick sauce well and aren't too rich (like a filled pasta would be). Tear up and wash some handfuls of fresh basil.
3. Drain the pasta, reserving a couple of tablespoons of the water. Put the pasta and water back in the pot, add the tomato and feta mix and the basil. Stir until the feta is broken up and your pasta is well covered. Tip back into a serving dish and put out on the table (best with a crusty or ciabatta bread; crunchy green salad and a nice, rich red wine).
this looks really pretty with the red tomatoes, white feta and green basil - but I am looking forward to making it with yellow toms and purple basil.
So, to my garden - grow, my pretties!
