Cherry tomato, olive, feta and herb pappardelle
- August 2016
- Serves 2
- 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.
- Vegetarian recipes
- 44.1g (11.3g saturated)
- 79.2g (12.2g sugars)
- 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
- 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.
- 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.
If you don’t have good quality balsamic vinegar, use lemon juice or balsamic glaze.
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