- Ingredients
- 300g pasta, uncooked
- 20ml olive oil
- 3 cloves garlic, thinly sliced
- ½ red chilli, deseeded and finely chopped
- 200g cherry tomatoes, halved
- 2tbsp white wine vinegar
- Pinch cracked black pepper
- 300ml MAGGI® Rich & Rustic Tomato Sauce
- 40ml MAGGI® Vegetable Liquid Concentrated Fonds
- 50g baby spinach
- 40g sliced black olives
- 5g fresh basil, torn
- Juice from ½ lemon
- 120g feta cheese, crumbled
- 20g Parmesan Cheese, shaved
Cherry Tomato Pasta
Ingredients
Method
Method
Cook the pasta according to pack instructions, then drain and set aside.
Add the olive oil, garlic and chilli in a large sauté pan and cook over a medium low heat until the garlic starts to turn light brown.
Add the tomatoes, white wine vinegar, and adjust seasoning to taste.
Simmer for 10 minutes or until the tomatoes soften and their skins loosen.
Place the pasta in a large bowl and add the tomato sauce and vegetable fonds, tossing to combine. Stir in the baby spinach, olives, basil and lemon juice.
Before serving, fold in the feta cheese and top with shaves of Parmesan.
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