Every time I go to Cape Town, Trist and I alwaaaays make sure this pasta in on our dinner agenda for the week. This time we decided to add a little twist, and I decided to post about it. 😀
Feeds ±4 people (or 2 because it’s so good!)
150g feta cheese
400g cherry tomatoes
500g penne pasta
300ml tomato passata
Preheat oven to 220’C.
Place feta in the middle of an oven dish and scatter tomatoes around the feta block.
Add some garlic, Italian herbs and drizzle well in olive oil.
Place the lid of your oven dish on and place it in the oven for 30 minutes. Remove the lid for the last 5 minutes.
While your dish is baking in the oven, put your pasta on to boil.
We decided to fry up some kassler chops and add them to the mix for a little bit of meat. If you decide to do this, fry your kassler chops for 7-9 minutes and chop them up into bit-sized pieces.
Add your kassler chops to your tomato and feta mix with the tomato passata. Bake for the last 5 minutes without the lid on.
Drain your pasta, add your pasta to your bake and stir.
Serve with some fresh basil and parmesan (and preferably a cold glass of wine). 🙂
Other little additions are to use bacon, pancetta or chicken and it’s just as good!
There’s no doubt that this pasta is as good the next day (that’s if there is any left ;)).