Feta Pasta


01 Apr
01Apr

Prepared by : Adam Haitham Elrabbany

Baked feta pasta is a simple recipe made by oven roasting a block of feta cheese with cherry tomatoes to create a salty and cheesy sauce! For an easy weeknight pasta dish that’s fuss free and flavorful, you have to check out this baked feta pasta with bursting cherry tomatoes. The dish is pretty much hands-off, and all the magic happens in the oven. Made with just a handful of ingredients. 

Ingredients and substitutions:

 Tomatoes: Opt for cherry or grape tomatoes for this recipe. Their small size means optimal flavor, and the presentation of the tomatoes when they burst is just stunning.Feta Cheese: Use a block of feta cheese for best results. That’s because the block is less processed and will give a more melty consistency when baked.Pasta: You can use any pasta you’d like or even make this with gluten-free pasta.Seasoning & Herbs: You’ll need olive oil, salt, pepper, garlic and basil. Play around with the seasoning and herbs if you’d like. You can try using some fresh oregano, fresh thyme or switching the fresh garlic for roasted garlic

Tips for making baked feta pasta

 Use the freshest ingredients possible. With such minimal ingredients, I highly recommend using fresh cherry tomatoes (not canned diced tomatoes), fresh basil, and fresh minced garlic. And extra virgin olive oil makes all the difference here – it’s essentially what makes up the sauce! Save the pasta water. Whenever I cook pasta, I like to save 1/2 a cup of pasta water just in case the pasta dish comes out dry. I didn’t use it here, but you can certainly add it if you feel the baked feta pasta needs more sauce. And in general, it will help the sauce be more smooth and creamy. Crowd the baking dish with the cherry tomatoes. The rule with roasting cherry tomatoes is if you want them saucy, crowed the pan; if you want them dry roasted, place in a single layer to allow for air circulation. We want saucy here, and I found than an 8″x11″ baking dish works perfectly! Increase the heat for blistered tomatoes. You can set the oven to broil for 2 minutes at the end or turn the temperature to 450°F during the last 5 minutes of cooking.

Try it on the stovetop. You can cook this on the stovetop over medium-low heat like I did in this Instagram video. It takes only 10 minutes and pretty similar results. 

Ingredients

 

8 ounces dried cavatappi pasta or pasta of choice

2 pints cherry tomatoes 

Ingredients

 

8 ounces dried cavatappi pasta or pasta of choice

2 pints cherry tomatoes

8- ounce block feta cheese

½ cup extra virgin olive oil

¼ teaspoon sea salt

¼ teaspoon black pepper

2 garlic cloves minced

¼ cup packed chopped fresh basil plus 

Instructions

Preheat oven to 400°F. Place the cherry tomatoes in an oven-safe baking dish. Pour the olive oil on top, and season with salt and pepper. Toss until well combined. Place the feta block in the middle of the baking dish surrounded by the cherry tomatoes and flip a couple times to coat it with the olive oil and seasoning. Bake in the preheated oven for 35 minutes, until the cherry tomatoes burst, and the feta cheese melts. While the tomatoes and feta are baking, cook the pasta in a pot of salted water according to package instructions until al dente. Drain, reserving ½ cup of the cooking liquid in case you'd like to toss it in. Immediately add the garlic and basil leaves to the cooked tomatoes and feta and toss everything to combine. Transfer the cooked pasta to the baking dish and toss to combine. Garnish with more fresh basil and serve warm.