Tomato and anchovy pasta

By admin
30 March 2011

Serves 4

250 g penne pasta

250 g ripe tomatoes, halved

2 red onions, quartered

2 cloves garlic, peeled and left whole

5-7 anchovies

10-15 olives

fresh oregano

olive oil

coarse salt and freshly ground black pepper

200 g feta cheese, crumbled

Preheat the oven to 200 °C and cook the pasta in salted water until al dente.

Drain and keep warm.

Put the tomatoes, red onions, garlic, anchovies, olives and oregano in a large greased roasting tin and drizzle with olive oil.

Season with salt and freshly ground black pepper and bake for 15-20 minutes.

Remove from the oven and add the tomato mixture to the hot pasta.

Add the feta cheese and moisten with a little extra olive oil if necessary.

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