Ingredients
Scale
- 200g block of feta cheese
- 1 pint (about 2 cups) of cherry tomatoes
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 teaspoon of dried oregano or basil
- Salt and freshly ground black pepper to taste
- 400g (14 oz) of cooked your favorite pasta (penne, fusilli, or spaghetti)
- Fresh basil leaves for garnish
- Optional: red pepper flakes for a spicy kick
Instructions
- Preheat your oven to 400°F (200°C). Arrange cherry tomatoes in a baking dish, place the block of feta in the center, and sprinkle with minced garlic, olive oil, herbs, salt, and pepper.
- Bake uncovered for 25-30 minutes until the tomatoes burst and the feta becomes soft and slightly golden.
- While baking, cook your pasta according to package instructions. Reserve a cup of pasta water before draining.
- In the baking dish, mash the roasted feta and tomatoes together with a spoon or fork. Gradually mix in reserved pasta water until smooth and creamy.
- Combine the cooked pasta with the feta-tomato sauce, tossing to coat evenly. Garnish with fresh basil and red pepper flakes if desired.
Notes
- For a richer flavor, add a splash of balsamic vinegar before serving.
- This dish can be customized with additional ingredients like olives or roasted vegetables.
- Best enjoyed immediately, but leftovers can be refrigerated for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, boiling, mixing
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate (about 350g)
- Calories: 420 kcal Kcal
- Sugar: 8g
- Sodium: 750mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 35mg