Baked Feta Rigatoni

Ingredients

• 250g rigatoni pasta (see note 1 for GF)
• 100g cherry tomatoes, halved
• 60g feta cheese (see note 2 for DF and VG)
• 60g rocket
• 2 tbsp capsicum strips
• 2 tbsp pitted kalamata olives, rinsed and halved
• 1 lemon
• 1 clove garlic, crushed
• Extra virgin olive oil
• Pepper

Methods

1. Pre-heat oven to 180°C. Pop a saucepan of water on to boil.
2. Cut feta into 4cm pieces and drizzle with a little oil. Place on an oven tray lined with baking paper. Season with pepper.
3. Cook in oven for 8–10 minutes until the edges start to turn golden. Remove feta from the oven and grate lemon rind over the tray.
4. Meanwhile, cook pasta according to packet directions. Drain, reserving a mug of the cooking water.
   
   NOTE 1: Use gluten-free pasta to make this recipe gluten free.
   
   
5. Heat olive oil in a large, deep frying pan over a medium heat. Add tomatoes, capsicum and garlic. Cook, stirring, until tomatoes are soft.
6. Return pasta to saucepan with tomato mixture, olives and a little of the reserved cooking water. Season with pepper. Stir in rocket and serve topped with feta. Enjoy!
   
   NOTE 2: Use vegan feta to make this recipe dairy free and vegan.