CHERRY TOMATO PASTA

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PREP TIME 10 minutes
COOK TIME 12-15 minutes
SERVES 4

INGREDIENTS

1/3 cup olive oil

6 anchovy fillets, finely chopped

2 bird’s eye chillies, finely chopped

2 punnets cherry tomatoes, halved

400 g farfalle pasta (or any short pasta you like)

6 cloves garlic, thinly sliced

1 L Massel chicken stock (or vegetable stock)

2 tablespoons white wine

2 tablespoons Tamar Valley Truffles, truffled feta (or any feta you prefer)

Parmigiano Reggiano cheese, to serve

METHOD

Step 1 

Bring the chicken stock to a boil in a medium-sized saucepan. Add the farfalle and cook according to packet instructions until al dente. Reserve a cup of the cooking stock, then drain the pasta.

Step 2

While the pasta is cooking, heat the olive oil in a large frying pan over medium-high heat. Add the anchovies, garlic, chillies, and halved cherry tomatoes. Cook, stirring occasionally, until the tomatoes soften and release their juices, and the garlic is fragrant. Pour in the white wine and let it simmer for a minute.

Step 3

Add the cooked pasta to the pan along with a splash of the reserved stock. Toss everything together, then crumble in the feta and mix well until creamy.

Step 4

Divide the pasta into serving bowls and finish with a generous grating of Parmigiano Reggiano. Enjoy this simple yet delicious pasta with a glass of crisp white wine!