🥕 Ingrédients

• Cherry Tomatoes: the cherry tomatoes get roasted in the oven and tossed into the pasta and “burst” to create a creamy sauce-like coating.
• Olive oil: to sautee the garlic and tomatoes.
• Garlic: Use fresh garlic to add the best flavour to this dish!
• Pasta: any kind you like. I use gluten-free farfalle
• Kalamata olives: use pitted olives, sliced in half. If you loves olives they’re also great in thisMediterranean Lentil Salad!
• Feta: greek feta is best!
• Basil: Fresh basil leaves are best.
• Oregano: fresh or dried. I use dried for this recipe.
• Chilli flakes: for just a touch of heat!

👨‍🍳 Instructions

1. Preheat the oven to 425 degrees F and line a bakingpanwith parchment paper.
2. Toss the cherry tomatoes with 1/2 tbsp of olive oil and place in the oven to roast for 15-20 minutes.
3. While the tomatoes are toasting, cook the pasta in a big pot of water. (*add a big pinch of salt for extra flavour.)
4. Heat the remaining 1/2 tbsp olive oil in apanon medium-high heat. Add the garlic and tomatoes and toss together, and let cook for 1 minute.
5. Add the pasta, olives, feta, herbs and spices and toss everything together on medium-low heat for 1-2 minutes.
6. Serve immediately.