Ingredients:
- 2 pnts cherry or baby Roma tomatoes, halved or whole
- 3–4 cloves garlic, minced
- 6 tablespoons extra virgin olive oil (EVOO), divided
- 400g spaghetti
- 100g drained large capers
- ½ cup pitted Kalamata olives
- 100g feta cheese, crumbled, or
- 100g kefalograviera cheese, grated (sold as Sagananaki cheese)
- 3–4 tablespoons chopped rocket
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions:
-
Roast the Tomatoes
Preheat your oven to 200°C
On an oven tray, combine the cherry tomatoes, minced garlic, and half of the EVOO.
Roast for about 20–25 minutes, or until the tomatoes begin to blister and turn golden. -
Cook the Pasta
In a large pot of boiling salted water, cook the spaghetti according to the packet instructions.
Reserve 1 cup of pasta water, then drain the spaghetti.
Return the pasta to the pot and toss with the remaining olive oil. -
Assemble the Dish
Add the roasted tomatoes, capers, and olives to the pasta.
Season with salt and pepper to taste.
Gently stir in the crumbled feta and chopped rocket.
Add a splash of the reserved pasta water if needed to help everything combine. -
Serve
Serve warm, or enjoy at room temperature. Drizzle with a little more extra olive oil, if desired.
Alternative Version
You can also make this dish with uncooked chopped tomatoes, fresh parsley, anchovies, or your favourite pasta cheese. Simply mix them in with the pasta along with the other ingredients for a fresh, summery version.
We use Dodoni cheeses & Otway pasta