Baked Feta Pasta with Cherry Tomatoes and Basil

Ingredients

• about 225 g Feta Cheese
• about 570 g Cherry Tomatoes
• 0.25 cup Olive Oil
• 3 cloves Garlic
• 1 tsp Dried Oregano
• 0.5 tsp Salt
• 0.25 tsp Black Pepper
• about 450 g Pasta (Penne or Rigatoni)
• 0.5 cup Fresh Basil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). Place the about 225 g Feta Cheese in the center of a 22.86 × 33.02 cm baking dish. Arrange the about 570 g Cherry Tomatoes around the feta cheese.
2. 2Mince the 3 cloves Garlic. Drizzle the 0.25 cup Olive Oil over the feta and tomatoes, then sprinkle with the minced 3 cloves Garlic, 1 tsp Dried Oregano, 0.5 tsp Salt, and 0.25 tsp Black Pepper. Bake for 30-35 minutes, until the tomatoes are very soft and slightly burst, and the feta is melted, bubbly, and lightly browned.
3. 3While the feta and tomatoes bake, bring a large pot of water to a rolling boil. Add the about 450 g Pasta (Penne or Rigatoni) and cook for 8-12 minutes, until it is tender but still firm to the bite.
4. 4Before draining the pasta, scoop out and reserve 1 cup of the starchy pasta water, then drain the remaining water from the pot. Add the drained about 450 g Pasta directly into the baking dish with the baked feta and tomatoes.
5. 5Stir the pasta, feta, and tomatoes together gently, breaking up the feta to create a creamy sauce. Add the reserved 1 cup of pasta water, a little at a time, stirring until the sauce reaches your desired creamy consistency. Chop the 0.5 cup Fresh Basil and garnish the dish before serving immediately.

Related Guides