Sufra Dayma:

Baked Fetta and Tomato Pasta

By Moushira Abdel-Malek

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Serves 4

Ingredients

375 gms penne pasta

300 gms firm fetta cheese (chopped)

500 gms cherry tomatoes

1/2 cup pitted black olives

1/2 cup fresh basil leaves (torn by hand)

1/4 cup pine nuts (toasted)

1/2 cup extra virgin olive oil

1 tbsp lemon juice

Salt + pepper

Method:

Place cheese on a large sheet of foil. Bring sides of foil around cheese. Drizzle with two tablespoonfuls of oil. Fold foil to enclose cheese in a parcel shape. Place parcel at one end of shallow baking dish. Combine tomatoes with one tablespoonful of the remaining oil, in the same baking dish. Bake, uncovered, in a very hot oven of 220 degrees for about 15 minutes, or until tomatoes are soft. Meanwhile cook pasta in a large pan of boiling salted water until just tender. Drain and do not rinse. Gently combine pasta with tomatoes, cheese and any pan juices, in a large bowl. Season to taste. Add pine nuts, basil and olives. Gently stir to combine. Drizzle remaining oil and serve.