Tomato, feta and basil pasta
- 170 - 220 g cooked pasta
- 1 cup baby tomatoes, halved
- 80 g feta cheese
- handful basil, washed and thinly sliced
- olive oil
- salt & black pepper
Heat a splash of olive oil in a large frying pan on a medium-high heat. Add the tomatoes, season with salt and pepper and toss frequently until they start to blister and burst - about 10 to 15 minutes. Add the cooked pasta and toss to evenly coat the pasta in the olive oil and tomato juices. Crumble in the feta cheese, add the basil and toss. Season with salt and pepper, and serve.
This recipe is an extract from The Isolated Kitchen by Nicky Barber.