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Pan-baked tomato & parmesan feta
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by Donna Hay
60ml extra virgin olive oil
2 red onions, sliced
3 cloves garlic, sliced
12 stalks cavolo nero (about 240g), stems removed
3 x 400g cans cherry tomatoes
Cracked black pepper
25g finely grated Parimgiano Reggiano
6 sprigs lemon thyme
2 x 200g packs feta
Basil leaves, to serve
Pasta or toasted sourdough, to serve
Heat a large ovenproof frying pan over medium heat. Add 1 tbsp oil and the onions and cook for 8 minutes, or until the onions are lightly golden. Add the garlic and cook for 2 minutes.
Add the cavolo nero and cook for 1 minute, or until wilted. Add the tomatoes, salt and pepper and stir to combine. Bring to the boil. Reduce the heat to low and simmer for 15 minutes, stirring occasionally, until the tomato sauce thickens slightly. Remove from the heat. Preheat the oven grill to high. Meanwhile, place the Parmigiano Reggiano, thyme and remaining oil in a bowl and mix to combine. Place the feta in the centre of the pan and top with the Parmigiano mixture. Grill for 8-10 minutes, or until the Parmigiano is golden. Serve with the basil leaves and pasta or thick slices of toasted sourdough.
Donna says This one-pan pasta sauce is finished in the oven for that gooey factor.
Typical values per serving:
(excluding bread or pasta)
This recipe was first published in Thu Jan 06 11:35:48 GMT 2022.
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