Cherry tomato, olive, feta and herb pappardelle

Cherry tomato, olive, feta and herb pappardelle
  • Serves icon Serves 2
  • Time icon Hands-on time 20 min

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.

Nutrition: per serving

Calories
844kcals
Fat
44.1g (11.3g saturated)
Protein
27.8g
Carbohydrates
79.2g (12.2g sugars)
Fibre
9.3g
Salt
2.6g
Calories
844kcals
Fat
44.1g (11.3g saturated)
Protein
27.8g
Carbohydrates
79.2g (12.2g sugars)
Fibre
9.3g
Salt
2.6g

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

Method

  1. 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.
  2.  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.
  3.  Meanwhile, add the pappardelle to a pan of boiling water and cook for 4-5 minutes until tender, then drain.
  4. 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.

delicious. tips

  1. If you don’t have good quality balsamic vinegar, use lemon juice or balsamic glaze.

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