Prep time: 5 min
Cook time: 40 minutes
Ingredients
- 18 oz cherry or grape tomatoes
- 4 cloves garlic (or more if your heart desires)
- 1/2 cup extra-virgin olive oil (divided)
- 1 block (7 oz) Greek feta cheese
- 1/2 teaspoon crushed red pepper flakes (optional)
- Freshly ground black pepper
- Kosher salt
- Fresh basil leaves
Step 1
- Preheat to 400 degrees.
Step 2
- In a 9-by-13-inch baking dish, mix your
tomatoes, garlic and half (1/4 cup) the olive oil. Sprinkle with some
salt and toss to coat.
- Place the feta cheese in the center of the
baking dish and top with the remaining olive oil (1/4 cup). You can
sprinkle the entire dish with red pepper flakes (I did not because I’m
not a fan) and a little black pepper.
- Bake for about 40 minutes, until the tomatoes have burst their skins.
Step 3
- About 20 minutes into the baking, bring a large pot of salted water to a boil.
- Cook the pasta according to package directions, usually about 10-12 minutes.
-Save 1 cup of the pasta water and then drain the pasta.
- Mash the feta and tomatoes with a fork and mix until evenly combined. Add your cooked pasta to the baking dish.
Step 5
-Stir the pasta into the cheese tomato mix. If your pasta looks a little dry add the saved pasta water.
-Taste & season with additional salt & pepper if desired.
-Top with plenty of chopped fresh basil & serve.
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