Ingredients
Scale
- 1 pound pasta (penne, rigatoni, or your favorite shape)
- 1 pint cherry tomatoes
- 8 ounces feta cheese block
- 4 cloves garlic, minced
- 1/2 cup olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1/4 cup fresh basil leaves, chopped
Instructions
- Preheat oven to 400°F (200°C). In a 9×13 inch baking dish, combine cherry tomatoes, minced garlic, olive oil, dried oregano, red pepper flakes (if using), salt, and pepper.
- Place the block of feta cheese in the center of the tomato mixture. Drizzle a little extra olive oil over the feta.
- Bake in the preheated oven for 30 minutes, or until the tomatoes are softened and the feta is melted and slightly golden.
- While the feta and tomatoes are baking, cook pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Remove the baking dish from the oven. Using a fork, mash the baked feta and tomatoes together to create a creamy sauce. If the sauce is too thick, add a little of the reserved pasta water until you reach your desired consistency.
- Add the cooked pasta to the baking dish and toss to coat evenly with the feta tomato sauce. Stir in the chopped fresh basil.
- Serve immediately and enjoy!
Notes
For a richer flavor, use roasted garlic instead of minced garlic. To add more vegetables, include bell peppers or zucchini to the tomato mixture. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or broth if needed. Serve with a side of crusty bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg