Giorgos Papakostas, Chef, Restauranteur, Consultant, Traveller.

Spaghetti with fresh cherry tomato and feta cheese sauce: An ode to the simplicity of Mediterranean cuisine.

Ingredients

300 g cherry tomatoes

200 g feta cheese PDO

1/3 cup olive oil

2 sprigs of rosemary

2 cloves garlic

1/2 bunch parsley

1 packet of spaghetti

Preparation

Preheat the oven to 200°C.

In an oven-safe baking dish, add the cherry tomatoes with the cheese in the centre. Add the 2 cloves of garlic. Drizzle with olive oil, season with rosemary and bake for 30 minutes.

Transfer the end result to a food processor or purée with an immersion blender in a saucepan to produce a sauce.

Add salt and pepper.

Boil the spaghetti and set aside 2 cups of pasta water.

In a frying pan or in the same pot in which the spaghetti boiled, add the sauce together with 1 cup of pasta water. Cook the sauce until heated and thickened with the water, adjusting for the desired consistency. Add the spaghetti and finely chopped parsley and enjoy!