British tomato & feta pasta

A feel-good favourite, packed with vibrant veg and melty feta goodness. This is one of those no-fuss dishes that ticks all the boxes: colourful, comforting, and full of flavour.

Juicy British tomatoes roast down into a rich, rustic sauce, while creamy feta melts into the delicious flavours. Toss it with pasta, a handful of fresh basil, and you’ve got the ultimate BBQ side or satisfying main.

Serves 4 as a main dish

Prep 15 minutes

Cook 35 minutes

Ingredients

350g penne pasta

500g mixed British tomatoes

200g diced feta

1 medium red onion, chopped into 1cm pieces

3 garlic cloves, peeled and thinly sliced

1 tsp oregano

1 medium courgette, diced into 1cm cubes

1 red pepper

10g fresh basil, chopped (plus a few whole leaves for serving)

Olive oil, for roasting

Method

1. Preheat your oven to 180 degrees. Pop your red pepper into a large ovenproof dish and roast until the skin blisters, then peel, cool and dice it.

2. Bring a large pan of salted water to the boil, ready for the penne.

3. Toss the diced courgette and red onion into your dish with a drizzle of olive oil, the oregano and a little seasoning. Roast for around 5 minutes – you want them just starting to soften.

4. De-core and chop your tomatoes then add them to the dish with sliced garlic, red pepper and most of the basil. Give everything a good mix and roast for another 5 minutes until the tomatoes start to break down.

5. Meanwhile, cook your penne according to the packet instructions – you want it to be al dente. Just before draining, scoop out a cup of that starchy pasta water (it’s liquid gold for bringing everything together).

6. Scatter the diced feta over the roasted veg and pop back in the oven for 3-5 minutes, just until it starts to soften and melt into the mix.

7. Tip the drained pasta into the roasting tray, add a splash of the reserved pasta water, and stir gently to coat everything in that gorgeous feta-tomato sauce.

8. Spoon into a big serving dish, finish with a twist of freshly cracked black pepper, a drizzle of extra virgin olive oil, and a few fresh basil leaves.

This one’s hearty, herby and full of summer vibes – just right for sharing around the table, or scooping onto plates next to something grilled. It keeps beautifully too, so don’t be shy with the leftovers.