Feta pasta with cherry tomatoes

Ingredients

• 2 cups Cherry Tomatoes (halved)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 1 teaspoon Salt (to taste)
• 0.5 teaspoon Black Pepper (freshly ground)
• 200 grams Feta Cheese (block, full‑fat for best melt)
• 2 cloves Garlic (minced)
• 0.25 cup Fresh Basil (chopped)
• 12 ounces Penne Pasta (or any short pasta)
• 0.25 teaspoon Red Pepper Flakes (optional, for heat)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it fully preheat.

   Time: PT5M

   Temperature: 400°F

2. Prepare Tomatoes and Aromatics

   Halve the cherry tomatoes, mince the garlic, and chop the basil. Toss the tomatoes with 1 tablespoon of olive oil, salt, and pepper in a bowl.

   Time: PT7M

3. Assemble Baking Dish

   Spread the seasoned tomatoes in a single layer in the baking dish. Place the block of feta in the center and drizzle the remaining 1 tablespoon of olive oil over everything.

   Time: PT5M

4. Bake Feta and Tomatoes

   Bake for 35 minutes, until the tomatoes burst and the feta is soft and slightly golden on top.

   Time: PT35M

   Temperature: 400°F

5. Cook Pasta

   While the dish is baking, bring a large pot of salted water to a boil. Cook the penne al dente according to package directions (about 10‑11 minutes). Reserve ½ cup of the pasta cooking water, then drain.

   Time: PT10M

6. Combine Sauce and Pasta

   Remove the baking dish from the oven. Add the minced garlic and chopped basil to the tomato‑feta mixture and stir gently. Add the cooked pasta and a splash of reserved pasta water, tossing until the feta melts into a creamy sauce that coats the pasta.

   Time: PT5M

7. Serve

   Plate the pasta, garnish with extra fresh basil leaves and a pinch of red pepper flakes if desired. Serve immediately while hot.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

15 g

Carbohydrates

60 g

Fat

15 g

Fiber

4 g