Rosemary with Chili Spaghetti with Crumbled Fetta

Ingredients

• 1 tbsp oil
• 2 tsp Rosemary
• 1 fresh chili, sliced
• 3 cloves of fresh garlic, peeled and sliced
• 2 x 400 g cans of tomatoes, diced
• 8 cups spaghetti pasta, cooked
• 2 tbsp capers
• 100 g fetta cheese

Method

1. Heat oil in a large frying pan fry rosemary, chili and garlic for 1 minutes, add in the tomato and turn heat to low. Simmer gently for 20 minutes.
2. Stir through the spaghetti and let simmer for a further 5 minutes.
3. Sprinkle with capers and crumbled fetta and serve.