Quick info

  • Servings: 2 people
  • Prep: 5 minutes
  • Cooking: 10 minutes
  • Tools: air fryer, pasta pot, tray or basket that fits in the air fryer
  • Heads-up: always keep a bit of pasta water aside to bring the sauce together when you toss

Ingredients

  • 1 block of feta (about half a block per person)
  • 200g (7.1 oz) fresh cherry tomatoes (about 15)
  • 2 tablespoons extra virgin olive oil for the sauce, plus 1 teaspoon per plate for drizzling
  • Scant ¼ teaspoon fine salt (the feta is already salty)
  • 1 teaspoon dried oregano (½ for cooking, ½ for serving)
  • 160g (5.6 oz) pasta (for 2)

Method

  1. Prep the sauce. Place the feta and the washed, halved cherry tomatoes in the air-fryer tray. Season with 2 tablespoons of oil, a scant ¼ teaspoon of salt and ½ teaspoon of oregano.
  2. Cook. Cook in the air fryer at 190°C (374°F) for 10 minutes, until the feta is soft and the cherry tomatoes have collapsed.
  3. Cook the pasta. Meanwhile, cook the pasta in plenty of salted water. Reserve a bit of the cooking water.
  4. Toss it together. Tip the drained pasta into the tray with the feta and cherry tomatoes. Stir until you get a creamy sauce, splashing in a little pasta water if needed.
  5. Serve. Finish each plate with 1 teaspoon of olive oil and the rest of the oregano (or chili, if that’s your thing).