Serves 4
45 min
Baked Feta Pasta
Recipe GLPRca6ddb5914cab9
Roasted cherry tomatoes meld with creamy baked feta and pasta to create a simple, elegant Mediterranean dish. Garlic and chilli flakes infuse the oil while the feta softens into a luxurious sauce that coats every strand of pasta. Finished with fresh basil for a bright, herbaceous touch.
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Ingredients
500g cherry tomatoes
3 tbsp extra virgin olive oil
1 pinch pinch of chilli flakes
3 garlic cloves, lightly bashed
200g block of feta cheese
350g pasta (penne, rigatoni or your favourite shape)
small bunch of fresh basil leaves
salt and black pepper to taste
Directions
Preheat your oven to 200°C (180°C fan/gas 6). In a medium baking dish, combine the cherry tomatoes, extra virgin olive oil, chilli flakes, and lightly bashed garlic cloves. Toss everything together until well coated.
Roast the tomato mixture in the preheated oven for 15 minutes until the tomatoes begin to soften.
Remove the dish from the oven and nestle the block of feta into the centre of the tomato mixture. Season generously with salt and black pepper.
Return to the oven and bake for a further 20–25 minutes, or until the feta is golden on top and the tomatoes have collapsed into a jammy consistency.
While the feta bakes, bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Reserve a mug full of the cooking water, then drain the pasta.
Once the baked feta mixture is ready, remove and discard the garlic cloves. Use a fork to break up the softened feta into smaller pieces throughout the tomato sauce.
Add the drained pasta to the baking dish along with a splash of the reserved cooking water. Gently toss everything together until the pasta is evenly coated in the creamy cheese and tomato sauce. Add more cooking water if needed to reach your desired sauce consistency.
Taste and adjust the seasoning with additional salt and black pepper as needed. Scatter the fresh basil over the top and serve immediately.
