RECIPE
Greg Rutherford
Winter Warmer Pasta
AS SEEN ON
Big Kitchen
SERVES 4
INGREDIENTS
• 2 large garlic bulbs
• Olive oil
• 1½ 200g blocks of feta
• 600g mixed vine tomatoes ( two packs )
• 2 red peppers
• 1 hot chilli
• 1 – 2 tsp dried oregano
• Thyme
• 300g penne
• 2 tbsp tomato purée
TO SERVE
• Chilli flakes
• Small bunch of basil
1 Heat the oven to 180 ° C / 160 ° C fan / gas mark 4 . Cut the tops off the garlic bulbs and place each one on its own square of foil . Drizzle with olive oil and sprinkle with salt , then wrap each bulb to make two parcels . Place in the oven and roast for 20 minutes . 2 Meanwhile , place the feta in the centre of a large baking tray and surround it with the tomatoes . Halve the red peppers and chilli , removing the seeds and pith , and add them to the tray . Drizzle generously with olive oil and sprinkle with oregano and thyme . Place in the oven 5 minutes after the garlic . 3 In a deep frying pan , add enough oil to coat the bottom of the pan and add the penne . Fry the pasta until golden brown , then transfer to a pan of boiling salted water and cook according to packet instructions , stirring occasionally . 4 After the garlic has been roasting for 20 minutes , remove from the oven . Squeeze the softened garlic cloves into a food processor along with the roasted vegetables and feta . Season with salt and pepper , and blend until the sauce is thick and smooth . 5 Drain the pasta , then return it to the deep frying pan . Pour over the pasta sauce and heat over low-medium heat , stirring to coat the pasta well . Serve in bowls , garnished with chilli flakes and fresh basil leaves .
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