Baked cherry tomatoes and fresh scallions give us a sweetness that comes to contrast to the mild saltiness of feta cheese, the sharpness of Tabasco and the freshness of basil.
Alternatively, we can use fresh mint instead of basil, and sour mizithra cheese instead of feta cheese.
Another tasty idea is to add a clove of minced garlic in the pan with the cherry tomatoes and once cooked add fresh, crisp, wild rocket and black pitted olives.
We LOVE pasta because it reminds us of “easy-going” people. They give you the freedom to create without the murmuring.
- 500gr. fusilli
- 5-6 medium fresh onions, finely chopped
- 600gr. cherry tomatoes, halved
- 1 tablespoon of white sugar
- 1 bunch of fresh basil, finely chopped
- 80ml. extra virgin olive oil + 2 tablespoons, divided
- 10 drops tabasco
- 250gr. spicy feta cheese or more, grated
Preheat oven to 190 Celsius degree/ fan mode.
Put cherry tomatoes and fresh onions in a spacey pan that suits them fine.
Add 80ml. of olive oil, salt, pepper and sugar.
Toss them carefully.
Try to keep an even surface so as one cherry tomato does not cover another.
Bake for 20-25 minutes until cherry tomatoes are soft and have a nice colour.
Remove from the oven, taste and season if needed.
Keep them hot.
Meanwhile, boil fusilli in salted water according to instructions.
When boiled al dente keep a cup of water aside.
Strain fusilli and put them again in the pan.
Add remaining olive oil, baked cherry tomatoes, fresh onions, fresh basil, tabasco, feta cheese and half of the water that you kept.
Toss them nicely so as flavors mix together.
Taste and season according to your preference.
Add rest of the water if you want a more creamy sauce.
Serve immediately in a bowl and sprinkle more feta cheese if you like.