Tomato & Feta Pasta

Join the trending tomato & feta pasta craze - done in your Instant Pot in less than 5 mins!

2 TBSP olive oil
3 cloves garlic, roughly chopped
1 tsp smoked chilli flakes (1/2 tsp if sensitive to heat)
1 tsp Italian dry herb mix
400g ripe cherry tomatoes (or similar tomatoes in size)

250g pasta (ribbons (farelle) or thin penne)
1 cup cold water (use a 250ml measure)
200g feta (2 rounds, 1 inside for cooking, 1 added at the end) Good sprinkle of chopped basil 100g chopped spinach (optional)
 
Optional extras
Roasted pine nuts
Parmesan cheese

Chorizo
 
Set Instant Pot to Sauté and add olive oil. Once heated, add the garlic and herbs and chilli. Let this cook up until aromatic, then change Saute mode down to Less. 

Add half the cherry tomatoes and allow them to cook up for 2-3 minutes. Add in the pasta and stir well coating with the olive oil.

Add in the water. Push the pasta down into the water. 

Place the rest of the tomatoes on top and spread out. Place one round of feta on top. Do not stir. 

Set to Pressure Cook on High for 3 minutes (for al dente), 4 minutes for softer pasta. 

When complete, do a Quick Pressure Release. Once the valve drops, open the lid and add the second feta round, basil and chopped spinach, then stir gently to mix. Allow to stand for 5 - 10 minutes before serving with optional extras of roasted pine nuts and grated parmenan cheese.
 
For a gluten-free version, use San Remo fettuccine pasta (available at Pick n Pay). Break pasta lengths in 3 smaller sections and add to inner pot - this will prevent clumping.