Tomato, Feta & Basil Tagliatelle

If, like me, Coronavirus has shattered your plans of visiting Italy this year, a massive bowl of pasta might be the only thing that can comfort you right now. To me, there is nothing more satisfying than pasta, it is my absolute favourite! So here is my simple yet delicious tomato, feta and basil tagliatelle!

Preparation and cooking time: 40 minutes.

Approximately 550 calories per portion. I usually cook this for 2 to 3 people.

Ingredients:

- A large punnet of cherry tomatoes

- 4 cloves of garlic

- Drizzle of olive oil

- Feta cheese (allow 50g pp)

- Basil

- Tagliatelle (fresh or dry is fine - allow 75g pp)

- Salt & pepper

Preheat your oven to 175 degrees.

Chop tomatoes into halves and place in a ceramic oven proof tray. Drizzle tomatoes with olive oil, crush the garlic over the top and season with salt and pepper. Cook in the oven for 30 minutes on 175 degrees (tomatoes should start to soften).

While your tomatoes are in the oven, dice feta into small cubes and roughly chop the basil. After 30 minutes, take your tomatoes out of oven and stir the feta into the mixture, cook for another 5 minutes.

Boil your tagliatelle. If you are using dry pasta, allow 7-9 minutes boiling time, if you are using fresh pasta allow 4-5 minutes boiling time.

Take the tomatoes and feta out of the oven and stir in the basil.

Drain and serve your tagliatelle, then add the tomatoes, feta and basil mixture over the top.

Enjoy with a glass of your favourite Pinot Noir (recommended but not essential! :P)!