- Heat the oven to 180 fan. Chuck the tomatoes, garlic and chilli into a roasting dish and add the olive oil, pepper flakes, oregano and a good pinch of salt and mix together. Nestle the feta into the middle and flip it a few times to get coated in the oil. Roast for 30-35 minutes until everything is super soft.
- Meanwhile, cook the pasta in a large pan of boiling water for 10-12 minutes or until al dente. Scoop out some of the pasta water using a heat proof jug and then drain.
- Squeeze the garlic out of the skins and cut the top off the chilli. Lightly mash both with the side of a knife and then return to the dish the tomatoes and feta. Add the sun-dried tomato pesto and lemon and mash everything together until you have a creamy sauce.
- Chuck the pasta, 80ml of the pasta water and most of the tarragon into the sauce and toss together. Add more pasta water if it needs it so you have a lovely glossy sauce. Divide the pasta between four serving bowls and serve immediately with the remaining tarragon and extra chilli flakes.
500g cherry tomatoes
4 cloves garlic skin on
1 red chilli
2 tbsp olive oil
2 tsp Turkish pepper flakes, plus extra for serving
2 tsp dried oregano
200g block of feta
500g gemelli pasta
The juice of ½ a lemon
2 tbsp sun dried tomato pesto
A small handful of roughly chopped tarragon leaves