Ingredients
1 onion, cut in half and sliced 
16 peppadews, cut in half (or 1 bell pepper) 
16 cherry tomatoes, halved 
16 kalamata olives, halved or quartered 
1-2 chillies, finely cut 
2 garlic cloves, minced
1 tsp smoked paprika  
Pepper 
2 tbsp extra virgin olive oil 
2 x 200g block of feta 
400g pasta (cavatappi, gemelli etc) 

Equipment  
Foil 

Method
Preheat the oven to 180c.

Put the onion, Peppadews, tomatoes, olives, half of the chilli, paprika, garlic, pepper and olive oil in a bowl and mix. 

Take a large piece of foil and put the vegetables in the centre. Top with the feta and put a grind of black pepper over the top along with the remaining chillies. Seal the foil parcel so no steam escapes and put on to a baking tray. Put into the oven for 25 minutes and cook until the vegetables and feta are soft and aromatic.

Once the feta has been cooking for 15 minutes, bring a large pot of heavily salted water to the boil and cook the pasta according to the packet instructions.

When the pasta is cooked, reserve half a cup of the pasta water and drain the rest.  Put the pasta back into the pot, cut the feta and mix the feta and vegetables through the pasta along with half of the reserved pasta water. If it is a little too dry just add some more of the pasta water. Check the seasoning and serve.