Spaghetti with tomatoes, chilli, feta and parmesan

Spaghetti with tomatoes, chilli, fetta and parmesan
Spaghetti with tomatoes, chilli, fetta and parmesan 
Dietary
Vegetarian

Make this simple but delicious pasta sauce in summer, when tomatoes are at their best.

Ingredients

350g spaghetti

3 large ripe tomatoes (chopped)

1 cup basil leaves (torn)

2 cloves garlic (finely chopped)

4 tbsp extra virgin olive oil

1 tbsp red wine vinegar

1/2 tsp sugar

salt and dried chilli flakes

150g feta (crumbled)

3-4 tbsp extra virgin olive oil

100g parmesan (shaved)

Method

Cook spaghetti in plenty of lightly salted boiling water, stirring occasionally, until al dente.

Drain. Meanwhile, combine tomatoes in a largebowl with basil leaves, garlic, olive oil, red wine vinegar and sugar, and salt and dried chilli flakes to taste.

Toss and add drained pasta.

Add feta and extra virgin olive oil, then toss and serve topped with parmesan.

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