Long live the camelina! The roasted oil winner of the SIRHA Innovation Award 2023

Tomato and feta pasta

Written by Chantal Van Winden


Posted on September 21 2023

Preparation: 5 minutes | Cooking time : 30 minutes | Servings: 4 servings


200 g (1 7 oz block) feta cheese

4 cups (560 g) cherry tomatoes

3 cloves of garlic, minced

500 g (1 lb) fettuccine (or any other type of pasta)

1 C. teaspoon (5 ml) paprika

½ cup (125 ml) virgin camelina oil Signé cameline

1/3 cup (13 g) fresh basil leaves, chopped

Pinch of pepper


  1. Preheat oven to 400°F (200°C).
  2. Rinse the feta cheese in cold water for 1 minute to desalt it.
  3. Place the tomatoes and minced garlic in a baking dish. Add the camelina oil, paprika and pepper. Mix well.
  4. Place the block of feta cheese in the center of the dish and bake for 30 minutes. The last two minutes of cooking can be done broiled.
  5. Meanwhile, boil water in a saucepan and cook the pasta. Drain the pasta once it is al dente .
  6. Mash the feta cheese and tomatoes using a fork. Add the hot pasta and basil. Mix well.



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