Penne with goat’s cheese, olives and vine tomatoes

Grilled goat’s cheese, olives and juicy tomatoes make this Mediterranean pasta dish the perfect vegetarian dinner for two.
Serves: 2
Skill level: Easy peasy


    • 1 red onion, peeled and cut into wedges, leaves pulled apart
    • 1 tbsp olive oil
    • Salt and ground black pepper
    • 200g (7oz) fresh penne
    • 100g (3½oz) Somerset goat’s cheese, sliced in half
    • 2-4 vine tomatoes, halved
    • A handful of small flat-leaf parsley leaves
    • About 1 tbsp small Spanish black olives
    • Good pinch of dried red chilli flakes


    1. Put the onion in a pan with the olive oil and 2 tablespoons water. Season and simmer, covered, for 10 minutes. Uncover and cook for 5 minutes, until onion is softened.
    1. Meanwhile, set the grill to high. Cook the pasta for 4 minutes in salted boiling water.
    1. Grill the goat’s cheese and the tomatoes on a sturdy baking sheet until they start to brown.
    1. Mix the onions into the drained pasta with the parsley and olives. Divide between 2 hot bowls, and place the goat’s cheese on top, along with the tomatoes. Sprinkle with chilli flakes and black pepper. Drizzle with olive oil.

Top tip: Use dried pasta, if you like, and cook according to pack instructions.Feature: Kate Moseley. Photos: Chris Alack. Props stylist: Sue Radcliffe.

Nutritional information per portion

fat 26.0g calories 642(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.