Pasta with asparagus, tomatoes and feta
400 g, (or grape)
Dried chilli flakes
350 g, (spaghetti)
2 bunch(es), cut into 3cm chunks
Baby capers, rinsed, drained
4 cup(s), (120g)
1 x 3 second spray(s)
Marinated feta cheese
65 g, drained
- Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place tomatoes cut-side up on prepared tray and sprinkle with chilli. Lightly spray tomatoes with oil and season with salt and freshly ground black pepper. Bake for 10–15 minutes or until tender.
- Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Boil, steam or microwave asparagus for 2–3 minutes or until tender. Drain.
- Place pasta, asparagus, roasted tomatoes, capers, juice, oil and rocket in a large bowl. Gently toss to combine. Serve pasta sprinkled with feta and freshly ground black pepper.