Feta and roasted vegetable pasta

Yield: 4 servings

Measure Ingredient
1 \N Red and yellow pepper; deseeded and
\N \N ; quartered
1 \N 300 gram jar Salakis Feta Cubes in Herb Oil
1 \N Aubergine; sliced
2 \N Courgettes; sliced
\N \N Salt and freshly ground black pepper
2 \N Cloves garlic; crushed
\N \N A handful of fresh basil
1 \N Red onion; cut into wedges
1 \N 400 gram can Waitrose Chopped Italian Tomatoes
\N \N ; with Herbs
150 millilitres Vegetable stock; ( 1/4 pint)
30 millilitres Waitrose Tomato Pur‚e; (2tbsp)
55 grams Pitted black olives; (2oz)
1 \N 500 gram pac Waitrose Fresh Riccioli Pasta; freshly cooked

Place the quartered peppers under a hot preheated grill until the skins blacken.

Transfer to cold running water and cool. Peel off the blackened skins and cut into slices.

Heat a little of the feta oil in a griddle pan and use to brown the aubergine and courgettes.

Transfer to a roasting tin with the peppers. Season well and sprinkle with the garlic and half the basil. Roast in the oven at 230øC, 450øF, gas mark 8 for 10-15 minutes.

Heat 30ml (2tbsp) of the feta oil in a large pan and use to soften the onion. Add the tomatoes, stock and tomato pur‚e and simmer gently for about 15 minutes.

Stir in the roasted vegetables and olives. Cook for a further 5 minutes before adding the drained feta and remaining basil. Season well.

Mix with the freshly cooked pasta and serve immediately.

Converted by MC_Buster.

NOTES : Salakis Feta is a fresh and mild cheese made with 100% sheep's milk, which is higher in calcium and vitamin B than cow or goat's milk. Its distinctive flavour makes it an ideal ingredient in today's Mediterranean cuisine.

Converted by MM_Buster v2.0l.

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