Having made it myself now, I can tell you it is a very light meal, perfect (in my case) as an antidote to a very unhealthy weekend of excess. Preparation 5 minutes before and 5 minutes at end
Cooking time 20 minutes
Serves 2
Ingredients:
- 1 punnet of cherry tomatoes (250g.)
- 10 cloves garlic.
- some feta cheese, perhaps 100g
- basil leaves - as much as you like.
- salt and pepper.
- olive oil.
- 250 g pasta
Instructions
- Drizzle some olive oil onto a roasting tray. Chop the cherry TOMATOES in half and place on the roasting tray.
- Place the whole garlic cloves on the roasting tray. (leave the skins on. It's very boring when people insist on de-skinning everything. Think of your bowels. Oh yes, you heard me).
- Season toms/garlic with salt and pepper.
- Roast toms/garlic in the oven on a fairly high heat for about 20 mins.
- Meanwhile wash your basil leaves and chop your feta cheese and cook your pasta.
- When toms/garlic roasted (garlic should be soft now) - take out of oven and carefully remove skin from garlic.
- Chop roasted garlic.
- Drain pasta gently stir through roasted toms, garlic, feta cheese and basil. (remember to add the juices from the roasting pan also)
- Season with salt and pepper and some more olive oil if you like.
