Sufra Dayma: Baked Fetta and Tomato Pasta By Moushira Abdel-Malek Serves 4 Ingredients 375 gms penne pasta 300 gms firm fetta cheese (chopped) 500 gms cherry tomatoes 1/2 cup pitted black olives 1/2 cup fresh basil leaves (torn by hand) 1/4 cup pine nuts (toasted) 1/2 cup extra virgin olive oil 1 tbsp lemon juice Salt + pepper Method: Place cheese on a large sheet of foil. Bring sides of foil around cheese. Drizzle with two tablespoonfuls of oil. Fold foil to enclose cheese in a parcel shape. Place parcel at one end of shallow baking dish. Combine tomatoes with one tablespoonful of the remaining oil, in the same baking dish. Bake, uncovered, in a very hot oven of 220 degrees for about 15 minutes, or until tomatoes are soft. Meanwhile cook pasta in a large pan of boiling salted water until just tender. Drain and do not rinse. Gently combine pasta with tomatoes, cheese and any pan juices, in a large bowl. Season to taste. Add pine nuts, basil and olives. Gently stir to combine. Drizzle remaining oil and serve.