Penne with goat's cheese, olives and vine tomatoes
- 1 red onion, peeled and cut into wedges, leaves pulled apart
- 1 tbsp olive oil
- Salt and ground black pepper
- 200g (7oz) fresh penne
- 100g (3½oz) Somerset goat's cheese, sliced in half
- 2-4 vine tomatoes, halved
- A handful of small flat-leaf parsley leaves
- About 1 tbsp small Spanish black olives
- Good pinch of dried red chilli flakes
Use dried pasta, if you like, and cook according to pack instructions.
- Put the onion in a pan with the olive oil and 2 tablespoons water. Season and simmer, covered, for 10 minutes. Uncover and cook for 5 minutes, until onion is softened.
- Meanwhile, set the grill to high. Cook the pasta for 4 minutes in salted boiling water.
- Grill the goat's cheese and the tomatoes on a sturdy baking sheet until they start to brown.
- Mix the onions into the drained pasta with the parsley and olives. Divide between 2 hot bowls, and place the goat's cheese on top, along with the tomatoes. Sprinkle with chilli flakes and black pepper. Drizzle with olive oil.
Top tip: Use dried pasta, if you like, and cook according to pack instructions. Feature: Kate Moseley. Photos: Chris Alack. Props stylist: Sue Radcliffe.
Nutritional information per portion
- Calories 642(kcal)
- Fat 26.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.