Burst Tomato Pasta with Basil

Ingredients

• 6 oz (170 g) whole grain pasta
• 2 1/2 oz (70 g) feta cheese
• 6 cups (900 g) cherry tomatoes
• 6 garlic cloves (18 g)
• 4 1/4 cups (700 g) canned cannellini beans, rinsed
• 3 tbsp (45 ml) olive oil
• 1 tsp (2 g) dried oregano
• 2 cups (50 g) fresh basil
• 2 tbsp (30 ml) lemon juice
• 1/2 tsp (1.2 g) black pepper

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Method

1. Heat the oven to 400\u00b0F (200\u00b0C). Put the feta in the middle of a 9 by 13 inch dish, surround it with the tomatoes and garlic, and pour the oil over.
2. Scatter the oregano over and roast 28-30 minutes, until the tomatoes burst and the feta slumps and browns at the edges.
3. Cook the pasta in unsalted water until tender with a little bite, keeping a mug of the water.
4. Crush everything in the tray with a fork, fold the beans through, loosen with the pasta water and fold the pasta in.
5. Finish with lemon, torn basil and pepper.