To avoid wastage, we used fetta that is sold in a tub in brine. Use only the amount needed and return remaining brined fetta to the fridge for later use. It can be used for a Greek salad or baked into a quiche.
2.Put the capsicum into a small roasting dish. Trim the root end of the base of the garlic cloves and add them to the dish, along with the rosemary, water and olive oil. Season with sea salt and freshly ground black pepper; top with fetta. Bake for 30 minutes.
3.Meanwhile, bring a medium-sized pot of salted water to the boil; cook pasta until al dente. Drain.
4.Remove roasting dish from oven. Holding garlic clove by its tip, squeeze out soft garlic and mash it into capsicum along with the baked fetta. Add pasta and parsley; gently toss to combine.