- 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.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
