Baked Feta Pasta
Baked Feta Pasta
45 minutes
-3 minutes
Potatoes, Pastas and Grains
Ingredients
- 2-pint cherry or grape tomatoes
- 1 shallot, diced
- 3 garlic cloves, minced
- 1/2 cup Fustini's Basil Crush olive oil
- Kosher salt & freshly ground black pepper
- 1-8 oz. block of feta cheese
- 3 sprigs of fresh thyme
- 10 oz pasta (shortcut works best)
- zest of 1 lemon
- fresh basil for garnish
Directions
- Preheat the oven to 400 degrees F. In a large ovenproof skillet or medium baking dish, combine tomatoes, shallot, garlic, and all but 1 tablespoon of olive oil. Season with salt and pepper and toss to combine.
- Place the block of feta in the middle of the tomato mixture and drizzle with the remaining olive oil. Scatter thyme sprigs over tomatoes. Bake for 45 minutes, until tomatoes are bursting and feta is golden on top.
- Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve 1/2 cup of pasta water before draining.
- Once done, stir in reserved pasta water with the tomatoes and feta to loosen up and create a creamy sauce. Add pasta and mix well. Garnish with lemon zest and fresh basil.
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