Campanelle with Tomatoes and Feta

Ingredients for Campanelle with Tomatoes and Feta

• 230g campanelle (trumpet-shaped pasta) or fusilli (spiral-shaped pasta)

• 6 tablespoons extra-virgin olive oil, divided

• 6 spring onions, chopped (about 150g )

• 3 large garlic cloves, minced

• 575ml whole cherry tomatoes

• 575ml whole grape tomatoes

• 5 cups (loosely packed) rocket

• 1 1/2 cups crumbled feta cheese (about 200g )

How to make Campanelle with Tomatoes and Feta

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

Meanwhile, heat 45ml olive oil in heavy large skillet over high heat. Add spring onions, garlic, and all tomatoes; sauté until tomatoes begin to soften and collapse, about 7 minutes. Sprinkle with salt and pepper.

Drain pasta. Return to pot. Add tomato mixture, rocket, and remaining 45ml olive oil; toss until rocket begins to wilt. Season to taste with salt and pepper. Transfer pasta to plates. Sprinkle with feta cheese and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.