Sun- Dried Tomato Pasta

Ingredients: Serves 2

Prep time: 5 mins
Cook time: 10 mins

• 200g fettuccine

• 3-4 heaped tablespoons of Chris’ Sun-Dried Tomato dip

• 100g cherry tomatoes, halved

• 60g feta, crumbled

• 1 small handful of rocket (arugula)

• 1 tbsp olive oil

• Salt & pepper, to taste

• Optional: chilli flakes or toasted pine nuts for garnish

  Method:

1. Cook the fettuccine in a large pot of salted boiling water until al dente. Reserve ¼ cup of pasta water, then drain.

2. While the pasta cooks, heat a pan over medium heat with the olive oil. Add cherry tomatoes and sauté for 2–3 minutes until just softened.

3. Return drained fettuccine to the pot or pan, and stir through the Sun-Dried Tomato dip while the pasta is still hot. Add a splash of reserved pasta water if needed to loosen the sauce.

4. Toss through half the feta and some rocket. Stir gently to combine.

5. Serve into bowls and top with extra rocket, the remaining feta, sautéed cherry tomatoes, and a grind of black pepper.

6. Optional garnish: Sprinkle with chilli flakes or pine nuts for extra texture and heat.

7. Enjoy

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