Roasted feta pasta with cherry tomatoes and basil

Ingredients

• 400 g Pasta (spaghetti, penne or other) (Choose your preferred shape)
• 250 g Cherry tomatoes (Small, fully ripe)
• 200 g Feta (Firm block)
• 30 g Fresh basil (Whole, generous leaves)
• 1 Garlic clove (Peeled and finely chopped)
• 2 c. à soupe Extra‑virgin olive oil (Generous)
• 1 pincée Fleur de sel (Adjust to taste)
• ½ c. à café Freshly ground black pepper

Instructions

1. Prepare the ingredients

   Wash the cherry tomatoes and basil. Roughly tear the basil leaves, finely chop the garlic clove.

   Time: PT5M

2. Season the tomatoes

   In a bowl, combine the cherry tomatoes with the basil, chopped garlic, a pinch of fleur de sel, black pepper and two tablespoons of olive oil.

   Time: PT5M

3. Arrange the feta and tomatoes

   Place the block of feta in the center of a small oven‑proof dish. Spread the tomato mixture around the cheese and drizzle the feta with a splash of olive oil.

   Time: PT5M

4. Bake

   Bake the dish at 180°C for about 20 minutes, until the feta becomes creamy and the tomatoes are confited.

   Time: PT20M

   Temperature: 180°C

5. Cook the pasta

   Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions (about 10 minutes) until al dente.

   Time: PT10M

   Temperature: 100°C

6. Drain and season the pasta

   Drain the pasta, return it to the pot, add a drizzle of olive oil and toss.

   Time: PT2M

7. Combine everything

   Remove the dish from the oven, lightly crush a few confited tomatoes with a fork to release their juice, then fold in the pasta. Add a few extra fresh basil leaves and a turn of pepper.

   Time: PT5M

8. Serve

   Serve immediately, optionally with an extra drizzle of olive oil and fresh basil for garnish.

   Time: PT0M

Nutrition Facts

Calories

460

Protein

15 g

Carbohydrates

60 g

Fat

15 g

Fiber

4 g