This Tomato, Fennel and Feta Pasta Salad, adapted from the Independent newspaper, feeds 4 people at $2.25 per serving. It made a nice pasta salad that took a little time, because of the roasting of the fennel and onions, but wasn’t too taxing. I didn’t bother peeling the tomatoes because I’m not certain it’s worth the time and trouble, but do whatever you like. I think you could even use cherry tomatoes and it might be even better (obviously don’t try to peel those!).
2 fennel bulbs
2 red onions, peeled
extra virgin olive oil (for frying)
sea salt, black pepper
2lb plum or beefsteak tomatoes
3 garlic cloves, peeled and thinly sliced
1 teaspoon thinly sliced red chilli
1 small handful basil leaves
8 oz pasta shells
6 tablespoon very best extra virgin olive oil (for the dressing)
2 teaspoon aged red wine vinegar
5 oz feta, cubed
3oz black olives, pitted
Preheat the oven to 375F. Trim the fennel bulbs of their shoots, remove tough outer sheaves and tidy the base. Halve vertically and slice thinly into segments. Halve the onions vertically and cut these, too, into fine segments. Place in a bowl and toss gently with olive oil and seasoning, then lay out on a baking tray and cook for 30 minutes until coloured at the edges.
Stir halfway through cooking.
To peel the tomatoes, bring a pan of water to the boil. Cut a cone from the top of each tomato to remove the core and plunge them into the boiling water for 20-30 seconds, then into cold water. Slip off the skins, quarter and de-seed them.
Heat 2 tbsp of olive oil in a medium-size saucepan and sweat the garlic and chilli for a moment, then add the tomatoes and seasoning and cook for 10-20 minutes, stirring regularly and pressing down to mush them up. Heat the pastis in a long-handled spoon, ignite and pour it over the tomatoes. Remove from the heat, tear up the basil and add, leave to cool.
Just before serving, bring a large pan of salted water to the boil and cook the pasta, leaving it firm to the bite. Drain and run cold water through it. Add the best olive oil and vinegar to the tomato sauce, then gently fold in the roasted fennel and onion and the pasta. Next, mix in the feta and black olives. Serve straightaway.
