Ingredients | Serves 2 

1 tbsp olive oil

1 cup cherry tomatoes

2 cloves garlic, sliced

Fresh herbs, I used basil & tarragon

Pinch salt 

600ml broth (I used chicken)

1 cup pasta (any small pasta)

Black pepper 

Serve with feta, sun dried tomatoes, a generous drizzle of extra virgin olive oil and a good crack of black pepper. 

Method

1. Place a medium saucepan on a medium heat and add the olive oil followed by the cherry tomatoes, sliced garlic, fresh herbs and salt. Blister the tomatoes and then add the broth, pasta, salt and pepper to taste. Cover and bring to a boil. Cook until the pasta is al dente. 

2. Remove from the heat and divide between bowls. Top with some sundried tomatoes and a generous amount of crumbled feta. Serve with more fresh herbs, black pepper and extra virgin olive oil. 

Notes

1. This recipe is very simple, it’s all about using good quality ingredients and don’t be shy with the olive oil!

2. For extra protein try this with prawns or top with chorizo or cooked sausage. 

3. This tastes even better the next day when all the flavours have infused, just make sure the pasta is al dente when you cook it.