Cherry tomato, olive, feta and herb pappardelle
NUTRITION: PER SERVING
FAT: 44.1G (11.3G SATURATED)
CARBOHYDRATES: 79.2G (12.2G SUGARS)
2 banana shallots, sliced
2 garlic cloves, thinly sliced
300g mixed cherry tomatoes, large ones halved
1½ tbsp good quality balsamic vinegar
250g fresh pappardelle
100g pitted kalamata olives, roughly chopped
200g feta, crumbled
Large bunch fresh basil, roughly chopped
Large bunch fresh mint, leaves finely chopped
Toasted pine nuts to serve
In a frying pan, heat a large glug of oil over a medium heat. Add the shallots and fry for 5-10 minutes until starting to soften and
colour a little. Add the garlic and fry for a few minutes more.
Add the cherry tomatoes and balsamic vinegar to the pan, then fry for 5 minutes until the tomatoes have softened a little and are starting to caramelise.
Meanwhile, add the pappardelle to a pan of boiling water and cook for 4-5 minutes until tender, then drain.
Add the pasta, olives, feta and herbs to the tomato mixture. Toss together well, season to taste, then serve scattered with a few toasted pine nuts.
If you don’t have good quality balsamic vinegar, use lemon juice or balsamic glaze.