Rosmarino Pasta with Roasted Tomatoes, Feta and Olives

Italian, Pasta

Servings: Recipe makes enough for 2 Source:

Ingredients

280gms / 1 1/2 cups rosmarino pasta (orzo)

150gms feta

300 gms Mediterranean vine tomatoes or other baby tomatoes (1 punnet and approx. 3 cups)

1/3 cup kalamata olives

2 – 3 Tbs of the olive brine (or red wine or balsamic vinegar)

olive oil to drizzle – about 3 Tbsp

a few springs of fresh thyme

pepper to season

1/2 tsp dried chilli flakes or your favourite chilli sauce to taste stirred in at the end- optional

2 – 3 Tbsp basil pesto

Directions

Preheat the oven to 180C / 350 F

Cut the feta into small cubes and scatter in a small roasting dish with tomatoes and olives. drizzle over the brine and olive oil and season with black pepper. Scatter over the thyme leaves, removing a few of the leaves.

Roast for 25 – 30 minutes depending on the size of the tomatoes. Give the pan a shake during the cooking time.

While this is roasting cook the pasta according to the packet instructions in salty water. Drain and stir through the pesto and chilli.

Add the roasted mixture as soon as it comes out the oven and serve.