Penne with buttery vine tomatoes, rocket & feta

Penne with buttery vine tomatoes, rocket & feta

Simmering tomatoes in a shallow bath of garlicky butter is never going to be a bad thing! You’ll love this recipe for its simplicity and speed.

5 out of 5 stars(7) Rate this recipe
VegetarianSource of protein1 of your 5 a day
  • Serves4
  • CourseLunch
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

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Ingredients

  • 300g Essential Penne
  • 30g butter
  • 4 cloves garlic, thinly sliced
  • 270g pack cherry vine or vine tomatoes, roughly chopped
  • 1 tsp chilli flakes, to taste
  • 90g wild rocket
  • 100g Essential Greek Feta, crumbled into small pieces

Method

  1. Cook the pasta according to pack instructions. Melt the butter in a large saucepan and cook over a medium heat for 2 minutes, swirling until it turns golden and smells nutty.

  2. Add the garlic to the butter and cook for 1 minute more. Add the tomatoes and chilli flakes. Lower the heat and cook gently for 5 minutes until creamy and pulpy – if the sauce starts to get a little dry, add a splash of the pasta cooking water. Check the seasoning.

  3. Drain the pasta, reserving a ladleful of water, then tip it into the tomato sauce and toss. Add a little reserved water to loosen, tossing well to coat.

  4. Stir in the rocket, then divide between wide bowls. Sprinkle over the feta and finish with a good grind of black pepper.

Cook’s tip

The pasta can be any shape, and the cheese changed to goat’s cheese, shaved parmesan or even crumbled blue. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,664kJ/ 396kcals

Fat

14g

Saturated Fat

8.6g

Carbohydrates

53g

Sugars

3.5g

Fibre

3.9g

Protein

14g

Salt

0.6g

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