Baked Tomatoes and Feta Pasta
If you are looking for an amazing recipe for weeknights or an easy lunch for the whole family that basically needs no effort and costs you nothing, you found it!
Equipment
- Oven Dish
- Large Pot
- Slotted Serving Spoon
Ingredients
- 8 oz dried fusilli pasta or other dry short pasta of your choice
- 7 oz cherry tomatoes whole
- 1 pack feta cheese block
- 2 tablespoon extra virgin olive oil
- 2 cloves garlic whole
- Salt and pepper to taste
- fresh oregano leaves to taste
Instructions
- Preheat the oven to 400°F.
- Place the cherry tomatoes, garlic cloves in an oven baking dish. Pour the olive oil on top, and season with salt and pepper. Toss to combine.
- Place the whole feta cheese in the middle of the baking dish, arrange the tomatoes around, and coat it with the olive oil and seasoning.
- Bake for 35 minutes to melt the cheese until it becomes golden brown in the corners.
- Meanwhile, cook the pasta in a large pot with very salty water (like seawater) until al dente. Drain and reserve ½ cup of the cooking water.
- Once the cheese and tomatoes are done, carefully remove from the oven and add the pasta to the baking dish and toss gently with a slotted serving spoon to coat.
- Add part of the cooking water to make a sauce and serve immediately.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Substitutes: You can use different types of pasta, as well as gluten free. Short pasta works best for this recipe, but it wasn’t tested with different types of cheese. You can also use regular tomatoes, quartered, or even canned chopped tomatoes, however, the flavor will be more acidic, in this case, you can adjust with sugar.
If you don’t have fresh oregano, use basil leaves, or dried herbs.