Baked Feta Pasta
This is my take on the feta pasta that has been a viral phenomenon; I can't believe it's taken me this long to try it. It's downright delicious. Super creamy and full of bright, rustic flavors. It's restaurant-worthy, and happens to be super easy to make.
What you'll need: Serves 4
16 oz pasta (rotini, penne, rigatoni...)
4 cups cherry or grape tomatoes
1/2 cup olive oil
1 block feta in brine/water (or chunk)
1 tsp balsamic vinegar
1 tsp Italian seasoning
4 garlic minced cloves, divided 2:2
1/4 cup fresh basil, sliced
parmesan, for serving
salt + pepper to taste
How to make it:
Preheat oven to 400°F, and get water boiling for the pasta. Once pasta is cooked to package directions, strain, drizzle with a little olive oil to help them from sticking together, and set aside. Feel free to reserve about a 1/2 cup of the pasta water to thin out the sauce to your liking, if needed.
In a 9x13 baking dish, combine tomatoes, olive oil, balsamic, Italian seasoning, 2 minced garlic cloves, salt and pepper. Toss to coat tomatoes and then place the feta in the middle. Drizzle with a little extra olive oil on top of the feta.
Bake for 35 minutes or until cheese is melted and tomatoes begin to burst. Turn it up a notch and broil for 2-3 mins at the end to get the cheese browned. But that's not necessary.
While the tomatoes and feta are baking, boil pasta in salted water (about 2 Tbsp of salt) to package directions.
When the tomatoes and feta come out of the oven, immediately mix in the last 2 minced garlic cloves, basil and pasta. Press down on some of the tomatoes to burst them while you mix.
Sprinkle with freshly grated parmesan.
Serve hot and enjoy!
