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.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.