Gluten-Free Pasta with Blistered Tomatoes, Olives and Feta

You'll love this simple pasta dish featuring blistered tomatoes, garlic, kalamata olives, and feta cheese for a quick, flavourful, and nutritious dinner that will be a hit with everyone. This light and uncomplicated pasta dish, with blistered cherry tomatoes, creamy feta, and kalamata olives, offers a delicious and effortless dinner option. The tomatoes are roasted until perfectly sweet, and the gluten-free pasta provides a smooth texture, resulting in a mouth-watering combination!

Gluten-Free Spaghetti with Blistered Tomatoes Olives and Feta

The main ingredient in the meal is the Blistered Tomatoes, a simple yet effective process that yields a gourmet outcome. Just drizzle olive oil and balsamic vinegar over the tomatoes, season, and bake for 20 minutes, and they're good to go. This uncomplicated side dish complements almost any meal, especially when served alongside gluten-free spaghetti.

Gluten-Free Pasta with Blistered Tomatoes Olives and Feta

Serves 4

Prep Time: 10 minutes

Cooking Time 30 minutes

INGREDIENTS

Spaghetti:

400g-500g gluten-free Spaghetti

200g Greek feta, crumbled

3 tablespoons extra virgin olive oil

3 garlic cloves, minced

1 cup pitted kalamata olives

1 teaspoon dried Greek oregano

½ teaspoon ground paprika

¼ cup reserved cooking water (from pasta)

2 tablespoons tomato paste

fresh basil leaves

Blistered Tomatoes:

500g cherry tomatoes

1-2 tablespoons extra virgin olive oil

1-2 tablespoons balsamic vinegar

sea salt/ground pepper

INSTRUCTIONS

Blister the Tomatoes: Preheat your oven to 200°C (fan-forced) / 220°C (conventional) / 425°F. Place the cherry tomatoes on a baking tray lined with parchment paper. Drizzle with extra virgin olive oil and balsamic vinegar, and season with sea salt and pepper. Bake for 20 minutes, or until the tomatoes are blistered. Remove from the oven and set aside.
Cook the Spaghetti: While the tomatoes are baking, cook the gluten-free spaghetti according to the package instructions. Once cooked, drain the pasta, reserving 1/4 cup of the cooking water.
Prepare the Sauce: In the same pot, heat the extra virgin olive oil over medium heat. Add the minced garlic, kalamata olives, oregano, and paprika, sautéing for 2-3 minutes until fragrant. Add the cooked spaghetti to the pot and toss to combine (Note: rub the oregano between the fingers to release its fragrance).
Mix in Tomato Paste and Feta: Dissolve the tomato paste in the reserved pasta cooking water and pour it over the spaghetti. Stir to evenly coat the pasta. Season with freshly ground black pepper, then sprinkle in the crumbled feta. Toss the pasta again to combine all the ingredients.
Serve: Evenly divide the spaghetti among plates, garnish with fresh basil leaves, and drizzle with extra virgin olive oil. Top each plate with 5-6 blistered tomatoes and serve immediately.