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Cherry Tomato, Garlic Feta and Basil Sauce (for pasta or gnocchi)

posted Jun 8, 2015, 8:39 PM by Kapitiherb society

200ml NZ Extra Virgin olive oil

15 garlic cloves, peeled and halved

500g cherry tomatoes

1 cup basil leaves, loosely packed

250g feta, roughly crumbled


Place the Extra Virgin olive oil and garlic in a saucepan and fry over a moderate heat, stirring occasionally, until the garlic is golden and soft (about 6 minutes). Add the tomatoes and basil, stir well and cook for about 3 minutes until the tomato skins just begin to burst. Add the feta and gently mix in. Taste for seasoning, then spoon the sauce over the cooked past or gnocchi.

(The olive oil and garlic in this recipe may seem excessive, but as it dribbles down your chin you’ll realise it is well worth it!)