Ingredients
serves 4
400g dried short pasta
60ml (1/4 cup) extra-virgin olive oil
1 onion, thinly sliced
2 garlic cloves, finely chopped
250g haloumi
100g Greek feta, coarsely crumbled
100g ricotta
60g each kalamata and green olives, pitted, coarsely chopped
1/3 cup coarsely chopped mint
Finely grated rind and juice of 1.5 lemons
2 tsp dried mint
Olive breadcrumb topping:
100g coarse fresh breadcrumbs
30g each kalamata and green olives, pitted, coarsely chopped
30ml olive oil
1 garlic clove, finely chopped
finely grated rind of 1 lemon
Method
1. Preheat over to 180C. Cook pasta in large saucepan of boiling salted water until al dente, drain, reserving 75ml of cooking water, return to pan with reserved water
2. Meanwhile, combine olive oil, onion and gralic in a saucepan over medium heat and saute until very tender and starting to caramelise (5-6 min), then transfer to a bowl and cool slightly. Add remaining ingredients and pasta, season to taste and stir well to combine, then transfer to 1.5 litre baking dish.
3. Olive breadcrumbs: combine ingredients in a bowl, season to taste and mix well. Spread evenly over pasta mixture, bake until bubbling and golden (20-25 minutes), then serve.