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Cherry tomato, olive, feta and herb pappardelle

Name: Cherry tomato, olive, feta and herb pappardelle
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: Serves 2
Cuisine: Italian recipes
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

Published: 15 Sep 16
Updated: 18 Mar 24

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.

Easy
August 2016

Test kitchen approved

Serves 2
Hands-on time 20 min

Vegetarian recipes

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

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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.