Pasta with oven feta and olives

Preheat the oven to 350 °F.

Halve the tomatoes, thinly slice the onion, chop the parsley and add into a baking dish alongside the olives.

• 5.3 oz Cherry tomatoes
• 1 Onion, red (~ 3 oz)
• 2 twigs of Parsley, fresh or frozen (~ 1 tsp)
• 1.8 oz Black olives

Finely chop the garlic and add into the baking dish together with the olive oil, oregano, cayenne, salt, pepper, wine and mix well.

• 1 Garlic clove (~ 0.1 oz)
• 2 tsp Olive oil
• 1 tsp Oregano leaves, dried
• ¼ tsp Cayenne pepper
• Salt
• Black pepper
• 2 ⁠½ Tbsp Red wine

Mix in the tomatoes, place the feta on top of the veggies and bake for approx. 20 minutes.

• 7.1 oz Tomatoes, diced, canned
• 3.2 oz Feta, vegan

Cook the pasta according to the package instructions. Chop the parsley.

• 5.3 oz Penne
• 1 twig of Parsley, fresh or frozen (~ ½ tsp)

Drain the pasta and add into the baking dish when it's out of the oven. Mix well, top with parsley and serve.

Enjoy your meal!