Ingredients
- 4 tbsp olive oil
- 500g whole cherry tomatoes
- 4 garlic cloves in their skins
- 2 tbsp capers
- 1 tsp chilli flakes
- Salt and pepper for seasoning
- 250g feta
- 400g linguine
- 25g fresh basil (small bunch)
- 3 tbsp pine nuts (optional)
- 4 tbsp olive oil
- 500g whole cherry tomatoes
- 4 garlic cloves in their skins
- 2 tbsp capers
- 1 tsp chilli flakes
- Salt and pepper for seasoning
- 250g feta
- 400g linguine
- 25g fresh basil (small bunch)
- 3 tbsp pine nuts (optional)
Preheat the oven to 180°C/350°F/gas 4. To a roasting dish add 3 tbsp olive oil, tomatoes (whole), garlic (crushing them in their skins and chucking them in whole), capers, chilli flakes and a generous sprinkling of salt and pepper. Toss together until evenly dressed.
Create space within the centre of the roasting dish and tip in your whole ricotta. Drizzle with a final tbsp of oil and bake in the oven on the top shelf for 45 minutes until caramelised.
Cook your pasta al dente in boiling salted water. Keep hold of a cup of pasta water and drain the rest. Add a few generous splashes of pasta water to your roasting dish and loosen any stuck-on tomatoes from the bottom. Pour in your drained pasta and freshly chopped basil and stir together before serving!