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Becky Excell’s Tomato, Pepper and Feta Pasta

by Becky Excell from Gluten Free Air Fryer

This gluten-free version of the viral tomato feta pasta dish uses the air fryer for a speedy, flavour-packed weeknight dinner.

From the book


Meet my version of the Internet’s favourite viral pasta recipe, air fryer style. If you’re wondering what all the fuss is about, it’s simple: with a rich tomato sauce composed of ‘roasted’ tomatoes and fresh basil, blended with smooth, creamy and flavourful feta cheese, it’s hard to believe you made it yourself using so few ingredients. Trust me, you just need to try it!

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1 yellow (bell) pepper, deseeded and cut into 1cm (½ inch) chunks
5 tbsp garlic-infused oil or olive oil
200g (7oz) dried gluten-free pasta
450g (1lb) cherry tomatoes
150g (5½oz) feta
½ tsp each of salt and ground black pepper
Handful of basil leaves, roughly chopped, plus extra to serve

Essential kit

You will need an air fryer.


Heat or preheat the air fryer to 200°C/400°F (crisping tray or basket removed).

Add the yellow pepper and oil to the air fryer and shake/stir well until the pepper is coated. Air fry for 10 minutes until the pepper is softened.

Meanwhile, cook the pasta in a pan of boiling salted water according to the packet instructions, until al dente, then drain.

Add the cherry tomatoes and the whole block of feta to the air fryer with the peppers and shake/stir well once more until the tomatoes are well coated in the oil. Air fry for 20 minutes, turning the tomatoes over halfway through, then add the salt, pepper and basil. Stir well until it forms a wonderful, thick and creamy tomato sauce.

Add the drained pasta and stir it in until well coated in the sauce. Air fry for a further 2–3 minutes until the sauce has reduced a little.

Sprinkle with extra chopped basil and serve with gluten-free garlic bread (page 192 of Gluten Free Air Fryer).

Freezer friendly: Once cooked and cooled, freeze for up to 3 months. Air fry from frozen at 180°C/350°F for 7–8 minutes until piping hot.


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