Feta Tomato Pasta Recipe

This feta tomato pasta screams springtime, with fresh-tasting tomatoes, protein-rich chickpeas and joyous little bursts of sharp capers. Divine!

📝 Ingredients

• 500 g penne pasta
• 3 tbsp vegetable oil (canola oil)
• 1 red onion (chopped)
• 1 tsp garlic purée
• 1 tsp dried oregano
• 1 pinch salt and black pepper
• 1 canned chickpeas (garbanzo beans) (rinsed and drained)
• 700 g passata rustica
• 2-3 tbsp capers (to taste)
• 100 g Greek feta cheese (cubed or crumbled (vegetarian if required))
• 10 g fresh basil

👨‍🍳 Instructions

1. 1Put the pasta on to boil in plenty of boiling, salted water.
2. 2Warm 1tbsp of the oil in a large pan over a medium heat. Add the onion, garlic, oregano and a good pinch of salt and pepper and fry gently for a couple of minutes.
3. 3Once the onions are soft, Add the chickpeas and fry for a further couple of minutes.
4. 4When the chickpeas are warmed through, add the passata.
5. 5Stir and bring up to a simmer. The passata is fresh tasting and delicious and doesn't need to be 'cooked out' like lots of cheaper tomato products.
6. 6When the pasta is firm but cooked, drain well and add to the dish with the capers.
7. 7Stir well and finish by drizzling with the remaining oil, then topping the crumbled feta, a good mill of pepper, and a sprig of basil.
8. 8Serve hot, or chill and serve cold. Either way, it's delicious!