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Feta and Tomato Pasta
Yield: 4 servings
225 g pasta shells
500 g fresh tomatoes, skinned and chopped
3 tablespoons olive oil
200 g feta cheese, cubed
5 spring onions, trimmed and sliced
75 g black olives, pitted
2 teaspoons dried Herbes de Provence
Cook the pasta according to the instructions on the pack and drain.
Meanwhile, mix the tomatoes, oil, Feta cheese, onions, olives and
herbs in a bowl. Add to the warm pasta, place back into the saucepan
and simmer for 2-3 minutes and then serve at once.
Instead of Feta cheese, you could use Cheshire, Lancashire, or
Caerphilly cheeses which are mild and crumbly.
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Feta Tomato Shells