• 250 g wholewheat penne pasta
  • 150 g sunblush tomatoes (plus a little of the oil they are stored in)
  • 75 g goat’s cheese
  • a handful of fresh basil leaves
  • a good pinch of sea salt
  • a few slices of good crunchy toasted bread to serve


  • Bring a large pot of water to the boil and cook the pasta according to
  • instructions on the packet.
  • While the pasta is cooking, remove the tomatoes from the oil they are
  • stored in and set the oil aside to add to the pasta later.
  • Roughly chop the basil leaves and sunblush tomatoes and set aside.
  • When the pasta is cooked, drain in a colander and put back in the pot.
  • Drizzle with the tomato oil and add the basil and sunblush tomatoes, stir
  • to combine.
  • Crumble in the goat’s cheese, season with a little sea salt and, using a large serving spoon, stir the cheese through the pasta.
  • Serve straightaway or this also works really well as a tasty lunch box filler.