3 QUICK & EASY PASTA DISHES FOR SUMMER

Enjoy these easy and budget-friendly pasta dishes this summer. They are so satisfying and the perfect way to indulge without the heaviness!

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5-INGREDIENT PASTA BAKE
Serves 4 // Cooking time 40 minutes

INGREDIENTS
3 wheels feta
4 cloves garlic, peeled and sliced
2 punnets (250g each) cherry tomatoes
Handful fresh basil, chopped, plus extra for serving
Olive oil, for drizzling
Salt and milled black pepper
1 packet (500g) macaroni, rigatoni or fusilli, cooked
Chilli flakes, for serving

METHOD
1. Preheat oven to 180°C.
2. Arrange feta, garlic, tomatoes and basil in a deep ovenproof dish. Drizzle with oil and season.
3. Bake for 10–12 minutes, remove from oven and use a spatula or wooden spoon to break up feta and tomatoes.
4. Bake for another 10 minutes.
5. Toss tomato and feta mixture through cooked pasta and season well.
6. Serve hot and scattered with extra basil and chilli flakes.

Words: Chad January
Photography: Zhann Solomons

ROASTED TOMATO AND PILCHARDS PASTA
Serves 4 // Cooking time 1 hour 5 minutes



INGREDIENTS

For the roasted tomatoes:

2 cups Rosa tomatoes
3 Tbsp olive oil
2 Tbsp balsamic vinegar

For the pasta

2 garlic cloves, thinly sliced
¼ cup olive oil
2 tins pilchards in tomato sauce
¾ cup grated hard cheese, plus extra for serving
2 Tbsp chopped dill, plus extra for serving
500g spaghetti

METHOD:

For the roasted tomatoes

1. Preheat oven to 200°C.
2. Combine ingredients in a roasting tray and season well.
3. Roast for 30 minutes, or until tomatoes are bursting.

For the pasta
1. Fry garlic in the olive oil over low heat.
2. Turn the heat up to medium and add pilchards and tomato sauce, followed by roasted tomatoes, cheese and dill.
3. Allow to simmer for 5 minutes.
4. Cook spaghetti according to packet instructions. Drain, reserving 1 cup cooking water.
5. Toss pasta into sauce and slowly drizzle in reserved cooking water until sauce has reached your desired consistency. Serve.

Recipe & styling: Elizabeth Mackenzie
Photography: Jotham van Tonder

GREEN GODDESS CHICKEN SALAD
Serves 2 // Cooking time 35 minutes

INGREDIENTS
100g wholewheat fusilli
1 Tbsp olive oil
60g feta
40g rocket
½ avocado, sliced
Juice of ½ lemon
¼ cucumber, cored and sliced
4 tsp basil pesto
Pinch salt
150g mixed red and yellow cherry tomatoes, halved
2 chicken breasts, cooked and shredded
15 pine nuts, toasted

METHOD
1. Cook pasta as per packet instructions. Drain and drizzle with olive oil.
2. In a food processor, blend feta, half the rocket, avo, lemon juice, cucumber, pesto and salt.
3. Toss sauce with the pasta. Top with the remaining rocket, tomatoes, chicken and pine nuts.

Recipe & Styling: Chiara Turilli & Amerae Vercueil
Photography: Samantha Pinto