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Penne alla crudaiola with feta cheese

Penne-alla-Crudaiola-400.jpg
.
Makes

4

Portions
.Not Suitable for freezing
. Preparation

5

minutes
.

15

minutes cooking time

Ingredients

  • 400g of penne rigate
  • 150g drained and cubed feta cheese
  • 300g cherry tomatoes, cut in half
  • 5 tablespoons of extra virgin olive oil
  • 10 mint leaves, finely sliced
  • 1 clove of garlic, peeled and finely sliced
  • Salt and pepper to taste

Method

  1. Gently fry the garlic and cherry tomatoes in the oil for 1 minute stirring with a wooden spoon. Season with salt and pepper and set aside away from the heat.
  2. Cook the pasta in the salted boiling water until al dente. To get the al dente perfect bite, cook the pasta 1 minute less than instructed on the packet.
  3. Once the pasta is cooked, drain and tip back into the same pan where you cooked it.
  4. Pour over the cherry tomatoes with the mint and the feta cheese. Toss altogether, away from the heat, for 30 seconds allowing all the flavours to combine properly.
  5. Serve immediately or, once cooled down at room temperature, keep in a sealed container in the fridge for the day after. Do not keep longer than 48 hours and always eat it at room temperature.

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