Tomato, feta and olive pasta pappardelle on a plate

Cherry tomato, olive, feta and herb pappardelle

Portion size: Serves 2
Hands-on time 20 min
Difficulty: easy

Cherry tomatoes are such a versatile ingredient – add to a pasta dish and it instantly becomes sweeter, lighter and more flavoursome. Combine it with feta, olives and herbs – and you have yourself a real dinner winner.

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Ingredients

Olive oil
2 banana shallots, sliced
2 garlic cloves, thinly sliced
300g mixed cherry tomatoes, large ones halved
1½ tbsp good quality balsamic vinegar
250g fresh pappardelle
100g pitted kalamata olives, roughly chopped
200g feta, crumbled
Large bunch fresh basil, roughly chopped
Large bunch fresh mint, leaves finely chopped
Toasted pine nuts to serve

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Method

In a frying pan, heat a large glug of oil over a medium heat. Add the shallots and fry for 5-10 minutes until starting to soften and  colour a little. Add the garlic and fry for a few minutes more.
Add the cherry tomatoes and balsamic vinegar to the pan, then fry for 5 minutes until the tomatoes have softened a little and are starting to caramelise.
Meanwhile, add the pappardelle to a pan of boiling water and cook for 4-5 minutes until tender, then drain.
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Add the pasta, olives, feta and herbs to the tomato mixture. Toss together well, season to taste, then serve scattered with a few toasted pine nuts.