A simple, filling and delicious dish from Kevin Dundon.



  • 2 x 250g cherry tomatoes 
  • 1 Feta cheese
  • 2 garlic cloves, chopped
  • 1 tsp. chilli flakes
  • 1 shallot, chopped
  • 4 tbsp. extra virgin olive oil 
  • 20g fresh coriander or basil leaves
  • 200g dry pasta 
  • Salt and pepper 


  1. Preheat the oven to 200°C. In a ceramic dish, place the cherry tomatoes and the feta. Add the garlic, chilli flakes. Season with salt and pepper. Add a drizzle of olive oil and place in the oven. 
  2. Roast for 25-30 minutes until coloured. 
  3. In the meantime, bring a saucepan of salted water to the boil. Add the pasta and cook as per pack instruction. Drain and keep warm until ready. 
  4. In the meantime, prepare some toasted bread. Place the bread in a sauté pan, with a drizzle of oil. Cook on low heat for 2 minutes or until toasted on both sides. 
  5. Once the tomato are roasted, remove from the oven. Add some fresh coriander leaves and with a spoon, crush the feta with the tomato to create a sauce. Add the pasta to the dish and fold into the tomato mixture. Check the seasoning and sprinkle with extra coriander leaves. 
  6. Serve while warm.