Tomato, feta and basil penneReviewed by our expert panel
(at time of publication)
- 400g penne
- 400g can whole tomatoes, or
- 250g punnet cherry tomatoes, halved
- 150g feta, cubed
- 1 cup pitted kalamata olives, quartered
- 1 cup fresh basil, torn if large
1 Cook penne following packet directions until al dente.
2 Meanwhile, warm tomatoes in a frying pan over a medium heat for 2-3 minutes, stirring occasionally.
3 Drain pasta, then toss well with tomatoes and remaining ingredients. Serve immediately.
Nutrition Info (per serve)
Total fat 10g
–Saturated fat 6g
Dietary fibre 4g
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