Summer pasta with cherry tomatoes

Stephania Mitsides

Blogger

Preparation Time:

60 min

Cooking Time:

8 min

Portion(s):

5 servings
Category:Salads | Vegetarian

Related Video

Made with

bouillons-pasta
Bouillon for Pasta
Denti-Rigati
Denti Rigati

Ingredients

  • 1 pack Mitsides Denti Rigati (500g)
  • 2 cubes Mitsides Bouillon for pasta
  • 300g cherry tomatoes, chopped in 2-3 pieces
  • 3 garlic cloves, minced*
  • 12 basil leaves, chopped
  • 1 Tbsp lemon zest
  • ½ cup extra virgin olive oil
  • 200g feta cheese, crumbled
  • salt and pepper

Method

In a medium sized bowl, mix olive oil, garlic, basil, lemon zest and tomatoes and let the tomatoes marinate for at least 1 hour, or preferably overnight!
In a large saucepan dissolve the bouillon cubes in plenty of boiling water. Add the pasta and cook following pack instructions. Drain and add to the bowl with the tomatoes. Add the feta cheese and mix well. Serve with some extra basil, salt and pepper.
 
* For a milder garlic taste, wrap the garlic cloves, skin on, with baking paper. Place in a preheated oven at 180°C for 30-40 minutes until soft. Let them cool and squeeze out the roasted garlic.

Discover More Recipes

Prep Time: 10min

Baked Ravioli with Spinach and Ricotta

Prep Time: 10min

Tortelloni with white mushroom sauce

Prep Time: 10min

Tortellini with tomato and thyme sauce

Prep Time: 10min

Saccottini with brown butter and sage

Prep Time: 10min

Ravioli with cherry tomato sauce

Prep Time: 10min

4 cheese Saccottini with mushrooms

Prep Time: 10min

Ravioli with Ricotta and Spinach

Prep Time: 40min

Christmas Vegetable & Chickpea Crumble

Prep Time: 10min

Lemon Shrimp Pesto Pasta

Prep Time: 15min

Lentils & Chickpea loaf

Prep Time: 10min

Chocolate chip Chickpea bars

Prep Time: 10min

Arancini (Rice balls)

Share this recipe

Facebook
Twitter
LinkedIn
Pinterest
Print Friendly, PDF & Email