In need of a last minute supper that’s good enough to put before guests? This is it!

This fresh and easy recipe is something that everyone will enjoy and it’s made with just a few basic store cupboard ingredients and a handful of fresh ones. It’s easy to substitute other ingredients too; mozzarella instead of feta, fresh peppers instead of jarred, courgettes instead of artichoke. You could even add mushrooms or prosciutto.

Serves 4.

250g mixed cherry tomatoes
2 cloves garlic minced or grated
2 tsp dried oregano
1tsp cold pressed rapeseed oil

1 small jar cooked artichokes, drained
8-10 sun dried tomatoes, cut into pieces
1-2 roasted red peppers (from a jar) cut into 2cm pieces
A handful of olives, mixed (about 12-16)

Bunch of fresh basil leaves, torn
1/2 tsp chilli flakes

250g dried pasta

1 pack of good quality feta

2 tbsp capers, rinsed

Preheat the oven to 200°C. Toss the tomatoes with the rapeseed oil, the garlic and the oregano and roast for about 15 minutes until they start to split open. Remove from the oven, but leave the oven on.

Cook the pasta until it is just done and still firm to the bite.

In an oven proof dish mix the roasted tomatoes, artichokes, peppers, sundried tomatoes, olives, chilli flakes and most of the basil leaves.

Stir the cooked pasta through.

Crumble the feta on top and return to the oven for 10-15 minutes until the cheese has started to melt.

Remove from the oven, sprinkle with the capers and remaining basil leaves and serve.

Serve with a salad , crusty bread or this cheese loaf….