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Feta and Tomato Pasta

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Ingredients
  • 225 grams pasta shells
  • 500 grams fresh tomatoes, skinned and chopped
  • 3 tablespoons olive oil
  • 200 grams feta cheese, cubed
  • 5 spring onions, trimmed and sliced
  • 75 grams black olives, pitted
  • 2 teaspoons dried Herbes de Provence
Instructions

Yield: 4 servings. 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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