Jamie Oliver Feta & Tomato Pasta is made with cherry tomatoes, garlic, red chilli, black olives, feta cheese, and dried pasta. This recipe creates a quick and flavorful pasta dish with creamy feta and jammy roasted tomatoes. It takes about 22 minutes to prepare and serves 4.
Jamie Oliver Feta & Tomato Pasta Ingredients
- 400g ripe mixed-colour cherry tomatoes
- 2 cloves of garlic
- 1 fresh red chilli
- 6 black olives, stone in
- ½ a bunch of basil (15g)
- 125g feta cheese
- 300g dried orecchiette or your favourite dried pasta
- 2 tbsp olive oil
- ½ tbsp red wine vinegar
- Sea salt and black pepper
How To Make Jamie Oliver Feta & Tomato Pasta
- Prep the Veg and Olives: Halve tomatoes, slice garlic and chilli, squash and destone olives. Place all in the air-fryer drawer.
- Add Seasoning and Herbs: Finely chop basil stalks and add to drawer. Drizzle with olive oil, vinegar, salt, and pepper; toss to coat.
- Add Feta and Air-Fry: Break feta into three stacked pieces in the drawer. Cook at 200°C for 15 minutes until tomatoes are jammy and feta golden.
- Cook the Pasta: Boil pasta in salted water per packet instructions.
- Combine Pasta and Sauce: Transfer cooked pasta into the drawer with the tomato mix. Tear in most basil leaves, toss, and adjust seasoning.
- Serve: Divide into bowls, garnish with remaining basil, and drizzle with extra virgin olive oil if desired.
Recipe Tips
- Stack the Feta: Piling the feta helps it roast evenly and melt just enough.
- Use Mixed Tomatoes: Different colors add sweetness and depth.
- Don’t Overcook Pasta: Al dente texture works best with creamy tomato sauce.
- Toss with Water: Use pasta water to loosen the sauce as needed.
- Finish with Fresh Basil: Adds brightness and contrast to the rich flavors.
What To Serve With Feta & Tomato Pasta
This pasta pairs well with a crisp green salad, garlic bread, or grilled vegetables. A glass of chilled white wine or sparkling water with lemon complements the dish nicely.
How To Store Feta & Tomato Pasta
Refrigerate: Store leftovers in an airtight container for up to 2 days. Reheat gently in a pan with a splash of water.
Freeze: Not ideal for freezing, as feta may lose texture, but can be done if tightly sealed.
Feta & Tomato Pasta Nutrition Facts
- Calories: 490
- Total Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 61g
- Sugar: 6g
- Protein: 17g
- Sodium: 620mg
FAQs
Can I use a regular oven instead of an air fryer?
Yes, roast the tomato-feta mixture in a preheated oven at 200°C for about 20 minutes.
What pasta works best?
Orecchiette is ideal, but penne, fusilli, or any short pasta will work.
Can I make it vegetarian?
It already is vegetarian-friendly if your feta is made with vegetarian rennet.
Can I make it spicier?
Add more chilli or a pinch of red pepper flakes for extra heat.
What if I don’t have red wine vinegar?
Substitute with lemon juice or white wine vinegar.
Jamie Oliver Air Fryer Feta & Tomato Pasta
Course: DinnerCuisine: MediterraneanDifficulty: Easy4
servings7
15
minutes490
kcalA vibrant, quick pasta dish with roasted cherry tomatoes, creamy feta, and fragrant basil for a comforting Mediterranean bite.
Ingredients
400g ripe mixed-colour cherry tomatoes
2 cloves garlic
1 fresh red chilli
6 black olives
½ bunch basil (15g)
125g feta cheese
300g dried pasta
2 tbsp olive oil
½ tbsp red wine vinegar
Salt and black pepper
Directions
- Prep tomatoes, garlic, chilli, olives, and basil stalks into air-fryer drawer.
- Season with oil, vinegar, salt, and pepper; toss.
- Add stacked feta, air-fry at 200°C for 15 mins.
- Cook pasta in boiling salted water.
- Combine pasta and tomato-feta mix; toss with basil leaves.
- Serve with extra basil and olive oil.
Notes
- Use al dente pasta for best texture.
- Air-fry feta until just golden to keep creamy.
- Loosen sauce with pasta water as needed.
- Avoid freezing for best taste and texture.