Baked Greek Feta Pasta (Soy-Free)

Instructions

1. 1Preheat your oven to about 205°C (200°C). While the oven heats, carefully mince the 4 cloves of garlic.
2. 2Place the about 225 g Feta cheese in the center of a baking dish. Arrange the 2 pint Cherry tomatoes around the feta cheese. Drizzle the 0.5 cup Olive oil evenly over the feta and tomatoes.
3. 3Sprinkle the minced 4 cloves of garlic, 1 tsp Dried oregano, 0.25 tsp Red pepper flakes, 0.5 tsp Salt, and 0.25 tsp Black pepper over the contents of the baking dish.
4. 4Bake the dish in the preheated oven at about 205°C (200°C) for 30-35 minutes. The dish is ready when the cherry tomatoes have softened and burst, and the feta cheese is melted and slightly golden around the edges.
5. 5While the feta and tomatoes are baking, fill a large pot with water and bring it to a rolling boil. Add the about 450 g Pasta (gluten-free) to the boiling water and cook until it is tender, which typically takes 8-12 minutes. Before draining, carefully scoop out and reserve 0.5 cup of the hot pasta cooking liquid, then drain the cooked about 450 g Pasta (gluten-free) thoroughly.
6. 6Add the drained about 450 g Pasta (gluten-free) directly to the baking dish with the baked feta and tomatoes. Toss everything together well, breaking up the melted feta cheese to create a creamy sauce. If the sauce seems too thick, add small amounts of the reserved 0.5 cup pasta cooking liquid, a tablespoon at a time, until it reaches your desired consistency. Roughly chop the 0.25 cup Fresh basil and sprinkle it over the pasta before serving immediately.

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