Pigeon Cottage Kitchen

Sometimes, I want something quick and comforting for supper that I can make with ingredients I usually have in the cupboard already. No fuss? Tasty? On the table in half an hour? This is that recipe. In the time it takes to roast some cherry tomatoes with a block of feta in the oven you can boil up some pasta, combine the two and ‘hey presto’ that’s supper! The saltiness of the feta provides the seasoning, the juice of the baked cherry tomatoes gives it acidity and a couple of tablespoons of pasta water stirred back in at the end makes it really creamy. Try it, you’ll make it time and again I’m sure.

Serves 2

• Half a pack of linguine
• 2 generous handfuls of fresh basil leaves
• 150g feta cheese
• 400g pack of cherry tomatoes
• 1 tbsp extra-virgin olive oil
• A generous pinch of Aleppo pepper flakes

To make…

• Preheat te oven to 200C.
• Add the basil leaves, tomatoes, oil, pepper flakes and feta to a medium sized ceramic baking dish. Mix thoroughly and bake for 20 minutes.
• Meanwhile, cook the linguine in plenty of boiling salted water for 10 minutes.
• Drain the pasta and reserve the cooking water. Tip in the tomato and feta mix and stir into the pasta. Add a couple of tbsps of the starchy pasta water and mix thoroughly. The sauce should become rich and creamy. Allow the pasta to cook in the sauce for another couple of minutes.
• Serve in warmed bowls, top with a little extra-virgin oil and black pepper.

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