Ingredients

Method

• 400 g organic penne rigate (regular or wholewheat)
• 2-3 T olive oil
• 100 g soft goat’s-milk cheese, crumbled
• Sea salt and freshly ground black pepper
• Basil leaves, for serving
• Goat’s-milk pecorino, grated, for serving
For the sauce
• About 20 g basil leaves
• 100 g greek-style olives, smashed
• 1 x 400 g can organic chopped tomatoes
• 2-3 cloves garlic, unpeeled
• Sea salt and freshly ground black pepper
• 2-3 T olive oil

Method

Ingredients

Cook the penne in a large saucepan of salted boiling water. Drain, reserving the pasta water in case the pasta needs loosening.

Mix the hot pasta with 2 to 3 T olive oil, the crumbled cheese and a little seasoning. Turn onto a serving platter or into pasta bowls and top with the roast sauce. Sprinkle with basil leaves and grated pecorino.

To make the sauce: Preheat the oven to 200°C.

Grease a baking tin then add a layer of basil leaves. Add the smashed olives and pour over the tomato.

Tuck in the garlic, season to taste and moisten with a few spoonfuls of olive oil.

Roast for 20 minutes, then mash the garlic into the sauce and discard the peel.

Check seasoning before serving.