Summer pasta

Serves 4.

Ingredients:

• 250g or one small packet of gluten free rigatoni (we recommend Maidea)
• A whole vine of large, juicy cherry tomatoes (we suggest about 10 in total)
• 3 large heritage tomatoes or 8-10 extra cherry tomatoes, chopped into eighths or halves
• 1 block of vegan feta or regular feta (we recommend Violife)
• Zest of 1/2 lemon
• 2 tsp sherry vinegar
• 1 tbsp extra virgin olive oil
• 1 heaped tbsp extra large capers
• 1 tbsp cold pressed rapeseed oil
• 1 bunch fresh basil, roughly chopped
• Salt and pepper

Method:

1. Preheat your oven to 180 degrees celsius.
2. Cook your pasta according to the packet instructions.
3. Whilst the pasta is cooking, use tongs to lower your vine of tomatoes onto an open flame, watching closing and using the tongs to turn the tomatoes every 30 seconds until they start to blister. After a few minutes, place on a baking tray with the whole block of feta, a drizzle of oil and salt and pepper. Bake in the oven for 20-25 minutes until the tomatoes are starting to burst and the feta is slightly golden.
4. Whilst this is baking, add the rapeseed oil onto a pan and put onto high heat. Add the capers and sauté for 3-5 minutes until they become crispy but not burnt. Drain the oil and blot the capers dry slightly by placing them on kitchen towel or paper.
5. Drain your pasta and coat in a little olive oil. Add the baked tomatoes and feta and use a fork to break up the feta and burst the tomatoes into a slight pulp. Add the sherry vinegar and a little more olive oil and mix into the pasta so that the it gets coated in the juice of the tomatoes and the feta melts into the dish too.
6. Add the fresh tomatoes, capers and fresh basil, along with the lemon zest and a good seasoning of salt and pepper. Mix again until combined and serve straight away in a big ceramic bowl with a nice green salad! You may as well be on the Amalfi coast ...