Recipe and photography by Joe Woodhouse.
Couldn’t be much easier. Everything in a baking dish. Mix and serve at the table from said
baking dish. Comforting while also being fresh in flavour.
2 200g blocks feta
2 fennel bulbs, sliced
500g cherry tomatoes
4-6tbsp olive oil
300g Radiatori pasta
Sea salt and black pepper
Set the oven to 200c. Add the feta, fennel and tomatoes to a large baking dish. Drizzle over enough oil to coat well. Add a generous pinch of salt and bake in the oven for 20-30 minutes. Until starting to go golden at the edges of the feta and the tomatoes are popping.
Just before the feta is done. Bring a large pan of well salted water to the boil and add your pasta.
Once cooked, drain well reserving some pasta water.
Tip the drained pasta into the baking tray and mix well to combine. But don’t overwork it.
Serve with lots of cracked black pepper.
