Spaghetti with cherry Tomatoes, Herbs and Feta Cheese...

Share a Simple Supper with me ...

Cherry Tomatoes (Fresh) - 2 bowls
Feta Cheese (Diced) -1 bowl
Fresh Basil (Finely Chopped) - 5tbsp
Garlic cloves – 4-5 large, minced
Parsley (Fresh) finely chopped – 3tbsp
Sea Salt – to taste
Pepper - to taste
Balsamic Vinegar – 1 ½ tbsp
Olive Oil – ½ cup
Lemon Juice - 2tsp
Black Olive - handful
Spaghetti – 1lb
Parmesan Fresh Cheese (Grated) – 1 chunk

Method:
In a large shallow oven proof dish, add the Tomatoes, Garlic, Vinegar, Lemon juice and drizzle the Olive Oil all over the mix and season with a pinch of Sea Salt and roast for 20-25mins until scotched.

Boil plenty of water in a large pot, with plenty of Salt. Use a wooden spoon and give it a healthy stir every now and then. Keep the pasta moving in the water. (keeps it from sticking). Remember this dish is all about the Pasta. The only way to tell when pasta is just short of
al dente as the case may be.
Drain and place in a large wide non-stick pan, and add the roasted Tomatoes with the juices, Parsley, Feta Cheese, Basil, Pepper and Salt and toss well.
Serve with a sprinkle of fresh Parmesan Cheese.
Enjoy !

Chef’s Tips: For those who struggle with a facility of a Oven, you could stir fry the dish instead.
I prefer whole wheat pasta, and the slightly nutty flavour works very well with this sauce. Leftovers can be refrigerated but are best brought to room temperature before serving. They are equally good reheated in the microwave just until warm.

If you struggle in getting Cherry Tomatoes, use normal Tomatoes, deseed them and finely chop them to bite size.


For those who don’t really like Parmesan Cheese, you could use Mozzarella Cheese too.