About this recipe:You can't beat the classic combination of olive oil, garlic, onion, tomatoes and basil. Add some pasta and cheese and it's perfect! In fact, you can add peppers or mangetout if you're serving a crowd. This dish is delicious warm or cold as a pasta salad.
280g uncooked fusilli or penne pasta
6 tablespoons olive oil
2 cloves crushed garlic
1 small onion, finely chopped
360g chopped tomatoes, fresh or tinned
6 fresh basil leaves, torn
3 tablespoons grated Parmesan cheese
225g feta cheese, crumbled
salt and pepper to taste
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Method Prep:30min › Cook:10min › Ready in:40min
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Combine olive oil, garlic, onion, tomatoes and basil; let sit at room temperature.
Toss warm pasta with Parmesan and feta. Stir in tomato mixture and sprinkle on salt and pepper. You can add more Parmesan if desired. Serve immediately.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.