Fresh Tomato and Feta Pasta
This recipe for fresh tomato and feta pasta is ridiculously simple and incredibly delicious! Bonus: it dirties very few dishes.
Servings servings
Equipment
Ingredients
- 24 ounces grape or cherry tomatoes
- 4-6 cloves garlic peeled
- 1 8-ounce block of feta cheese drained
- ⅓-½ cup extra virgin olive oil
- ¼ teaspoon kosher salt
- 1 pinch red pepper flakes optional
- 8 ounces pasta I like Cellentani
- 1 handful basil fresh, sliced
Instructions
- Preheat oven to 400℉. Rinse tomatoes and place in a 9x13" baking dish. Add the cloves of garlic evenly around the pan. Nestle the entire block of feta in the center of the tomatoes. Sprinkle with salt and pepper flakes (if using.)
- Drizzle with olive oil, toss tomatoes around lightly, and bake for 30 minutes.
- When the tomatoes have about 15 minutes to go, bring a large pot of salted water to a boil. When it boils, cook the pasta al dente.
- About the time you add the pasta, increase the heat to 450℉ and finish off the feta and tomatoes at the higher temperature.
- When the pasta is done cooking, reserve ¼ cup of pasta water, drain, and set aside.
- Remove the tomatoes from the oven and smoosh the cheese and tomatoes, stirring together to create a creamy sauce. Add the pasta directly to the baking dish and stir.
- If necessary, add the reserved pasta water to create a sauce-like consistency. Top with sliced fresh basil and a sprinkle of salt to taste.
Nutrition
Calories: 405kcal, Carbohydrates: 50g, Protein: 9g, Fat: 19g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Cholesterol: 0.2mg, Sodium: 172mg, Potassium: 512mg, Fiber: 3g, Sugar: 6g, Vitamin A: 867IU, Vitamin C: 40mg, Calcium: 39mg, Iron: 2mg
Calories: 405kcal
Cost: $8
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