Baked Feta Pasta with Cherry Tomatoes and Basil

Instructions

1. 1Preheat your oven to 200°C. While the oven preheats, mince the 3 cloves of garlic.
2. 2In a large baking dish (e.g., about 23 × 33 cm or similar), place the 2 pint of cherry tomatoes and the about 225 g of feta cheese.
3. 3Drizzle the 0.5 cup of olive oil over the tomatoes and feta. Sprinkle the minced 3 cloves of garlic, 0.5 tsp of salt, and 0.25 tsp of black pepper evenly over the ingredients in the dish, then bake in the preheated oven at 200°C for 25 to 30 minutes, until the cherry tomatoes have burst and the feta cheese is visibly softened and slightly golden.
4. 4While the tomatoes and feta are baking, bring a large pot of water to a rolling boil. Add the about 450 g of gluten-free pasta to the boiling water and cook for 8 to 12 minutes, or until the pasta is tender but still firm to the bite (al dente); once cooked, carefully drain the pasta using a colander.
5. 5Once the baked tomatoes and feta are ready, remove the baking dish from the oven and add the drained about 450 g of gluten-free pasta directly into the baking dish. Stir everything together thoroughly with a spoon or spatula until the feta has broken down and coated the pasta and tomatoes, creating a sauce.
6. 6Roughly chop or tear the 0.5 cup of fresh basil leaves, then sprinkle the chopped 0.5 cup of fresh basil over the pasta mixture in the baking dish and serve immediately.

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