This simple baked topping is a gorgeous mélange of juicy tomatoes, salty feta, sweet citrus and a hint of chilli.
Serves: 4
INGREDIENTS
2 punnets mixed cherry tomatoes, halved
3 cloves garlic, crushed
chilli flakes, to taste
½ cup olive oil
1 teaspoon dried oregano
finely grated zest and juice of 1 orange and 1 lemon
200 grams feta, sliced into 4
To serve
400 grams dried spaghetti, cooked and hot
fresh chilli and chopped parsley, to serve
METHOD
Preheat the oven to 190°C fan bake.
Put the tomatoes and all the remaining ingredients except the feta, in a large bowl and combine well. Tip into a large sauté pan or shallow baking dish and nestle the feta among the tomatoes.
Spoon some of the juices over the feta. Roast for about 20 minutes or until the tomatoes are well coloured and starting to collapse and the feta is golden.
To serve: Place the pasta in the pan alongside the tomatoes and let everyone help themselves. Top with sliced fresh chilli, parsley and a drizzle of olive oil. Serves 4.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!