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Baked Feta Penne

Baked Feta Penne

Ingredients for One

  1. 125 grams penne pasta
  2. 50 grams cherry tomatoes
  3. 25 grams feta cheese
  4. 30 grams rocket
  5. 1 tbsp roasted capsicum
  6. 1 tbsp kalamata olives
  7. 0.5 cloves garlic
  8. 1 lemon
  9. extra virgin olive oil - PANTRY ITEM
  10. salt and pepper - PANTRY ITEM

Ingredients for Two

  1. 250 grams penne pasta
  2. 100 grams cherry tomatoes
  3. 50 grams feta cheese
  4. 60 grams rocket
  5. 2 tbsp roasted capsicum
  6. 2 tbsp kalamata olives
  7. 1 cloves garlic
  8. 1 lemon
  9. extra virgin olive oil - PANTRY ITEM
  10. salt and pepper - PANTRY ITEM

Ingredients for Three

  1. 500 grams penne pasta
  2. 200 grams cherry tomatoes
  3. 100 grams feta cheese
  4. 120 grams rocket
  5. 4 tbsp roasted capsicum
  6. 4 tbsp kalamata olives
  7. 2 cloves garlic
  8. 1 lemon
  9. extra virgin olive oil - PANTRY ITEM
  10. salt and pepper - PANTRY ITEM

Ingredients for Four

  1. 750 grams penne pasta
  2. 300 grams cherry tomatoes
  3. 150 grams feta cheese
  4. 180 grams rocket
  5. 6 tbsp roasted capsicum
  6. 6 tbsp kalamata olives
  7. 3 cloves garlic
  8. 2 lemon
  9. extra virgin olive oil - PANTRY ITEM
  10. salt and pepper - PANTRY ITEM

Prep:

  1. pre-heat oven to 180°C
  2. pop a pan of salted water on to boil
  3. wash and halve cherry tomatoes
  4. peel and crush garlic
  5. halve kalamata olives
  6. wash rocket

Method:

  1. Cut the feta into 4cm pieces and drizzle with a little oil. Place onto an oven tray lined with baking paper. Season with pepper.
  2. Cook feta in the oven for 8 to 10 minutes, until the edges turn golden. Remove the feta and grate lemon rind over the top.
  3. Cook the pasta in salted boiling water for 12 minutes until al dente. Drain in a colander, reserving a mug of the cooking water.
  4. Heat olive oil in a large, deep frying pan over medium heat. Add the tomatoes, capsicum and garlic. Cook, stirring, until the tomatoes are soft.
  5. Return pasta to the stockpot with the tomato mixture, olives and a little of the reserved cooking water. Season with salt and pepper. Stir in the rocket and top with feta.
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