1. Cook pasta as per packet directions.
  2. Take a large pan and heat on a medium to high heat, add the olive oil and garlic reduce heat to slowly infuse garlic into oil without browning the garlic.
  3. Take tomatoes and squash softly with your fingers just enough to release the juice. Add to pan and fry off gently for 4 to 5 minutes, just until tomatoes are almost totally collapsed.
  4. Next, add pistachios and chilli and cook for a further 2 minutes.
  5. Season with salt and cracked black pepper. Turn down heat to a simmer.
  6. Strain pasta and toss through sauce.
  7. To finish, tear basil leaves and crumble fetta through the pasta.
  8. Serve immediately.

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