* 1 red onion, peeled and cut into wedges, leaves pulled apart
    * 1 tablespoon olive oil
    * Salt and ground black pepper
    * 200g (7 ounces) Fresh Penne
    * 100g (3 ½ oz) Somerset goat’s cheese, cut in half
    * 2-4 tomatoes, halved
    * A small handful of flat parsley leaves
    * About 1 tbsp small black olives Spanish
    * Good pinch of dried red chili flakes


   1st Place the onions in a heat with the olive oil and 2 tablespoons water. Season and simmer, covered, for 10 minutes. Cover and cook for 5 minutes, until the onion is soft.
   2nd Meanwhile, put the grill to high. Cook the noodles cook for 4 minutes in salted water.
   3rd Grill the goat cheese and tomatoes on a solid sheet to begin to brown them.
   4th Mix the onions in the drained pasta with parsley and olives. Divide between 2 hot dishes and place it on the goat cheese, along with the tomatoes. Sprinkle with chili flakes and black pepper. Drizzle with olive oil.

Top Tip: Use dried pasta, if you want, and cook according to pack instructions. Feature: Kate Moseley. Photos: Chris Oh dear. Props stylist Sue Radcliffe.

Nutrition information per serving

    * 642 Calories (kcal)
    * Fat 26.0g

This nutrition information is only a guide and is at 2,000 calories per day. For more information about healthy nutrition, please visit the Food Standards Agency website.

Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.