Ingredients
Scale
- 200g fresh feta cheese
- 1 pint ripe cherry or grape tomatoes
- 3-4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano or basil
- Freshly ground black pepper and sea salt, to taste
- Fresh basil leaves for garnish
- Pasta of your choice (penne, fusilli, or spaghetti)
- Optional: red pepper flakes for added heat
Instructions
- Preheat your oven to 400°F (200°C). Boil salted water and cook your chosen pasta until al dente, then drain and set aside.
- In a baking dish, place the block of feta cheese in the center. Surround it with cherry tomatoes and drizzle with olive oil. Sprinkle minced garlic, dried herbs, salt, and pepper. Add red pepper flakes if desired.
- Bake uncovered for 25-30 minutes until the tomatoes burst and feta turns golden. Remove and gently stir to create a creamy sauce.
- Toss the cooked pasta into the baked feta and tomato mixture. Mix thoroughly. Garnish with fresh basil leaves and additional olive oil. Serve hot.
Notes
- For extra flavor, incorporate sliced olives, roasted red peppers, or sprinkle parmesan cheese.
- Store leftovers in an airtight container for up to 2 days. Reheat gently in a skillet or microwave, adding a splash of water or olive oil to refresh the sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Boiling
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 410 kcal Kcal
- Sugar: 8g
- Sodium: 720mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 45mg