1.5kg cherry toms on the vine
1 whole bulb of garlic
A good few pinch of our Salt & Peppery blend
Olive oil to drizzle
1 lemon, zested
500g large pasta shells
200ml of pasta cooking water
1 block of feta
1 bunch of fresh basil
Need some mid-week dinner inspiration? This pasta recipes is a twist on the viral baked feta recipes, but with giant pasta shells and a pinch of Salt & Peppery making for a simple, tasty supper.
Cut the Garlic bulb in ½ & add to a roasting dish with the tomatoes, thyme, seasoning & olive oil. Roast on 180c fan for 15 mins until softening.
Meanwhile part boil the pasta in salted water (we recommend our Sea Salt Crystals) for ½ the stated cooking time on the packet. Drain, reserving the cooking water.
Mix the pasta with the tomatoes getting some in all the nooks & crannies. Drizzle with the cooking water & olive oil & pop the whole feta on top. Season to taste & zest over a lemon.
Roast for 15 min until the pasta has absorbed the cooking water & tomato juices.
Tear over the basil, finish with Cornish Sea Salt & Peppery and mix up all the feta and tomatoes until all well combined. Enjoy immediately, serve with some crusty bread to soak up all the natural juices from the tomatoes.