Baked Feta with Cherry & Pasta
Feta is baked with cherry tomatoes, garlic, and oregano, then blended into a creamy sauce for pasta. A hearty, vibrant dish with minimal cleanup.
- Time
- 40 min
- Serving
- 671 kcal
- Ingredients
- ≈ $3.88
- Protein
- 25 g
Ingredients
- 1 Pastapack 450 g ≈ $1.37 85 g
- 2 Feta or brined cheesepack 200 g ≈ $3.00 90 g
- 3 Cherry tomatoespack 250 g ≈ $2.50 180 g
- 4 Olive oil 10 ml
- 5 Garlic≈ $10.00 per kg 5 g
- 6 Dried oregano 1 g
- 7 Fresh basilpack 30 g ≈ $2.50 5 g
- 8 Salt 1 g
- 9 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat oven to 400°F (200°C).
Place whole feta2 block in the center of a baking dish, surround with cherry3 tomatoes.
Drizzle with olive oil, add minced garlic5, oregano, salt, and pepper.
Bake 30 minutes until tomatoes burst and feta2 softens.
Cook pasta1 in salted water for 8–10 minutes until al dente, reserve ½ cup pasta water.
Mash feta2 and tomatoes with a fork, mix with pasta1 and pasta water until creamy.
Garnish with fresh7 basil and serve hot.
Tips
- Why it works
- Bake the feta whole so it doesn't fall apart and melts evenly in the heat of the tomatoes. If you cut it into cubes, the sauce turns grainy.
- Substitutions
- Replace the cherry tomatoes with 150 g of chopped regular tomatoes, peeled, and the sauce will be thicker. Use 1 tsp of dried thyme instead of oregano.
- Common mistakes
- If the tomatoes haven't burst and the feta is still firm, bake for another 10 minutes with the lid on the dish. The steam should soften them.
- Storing and reheating
- Keeps for 2 days in the fridge. Reheat in a pan with 1 tbsp of water for 3-4 minutes, stirring constantly.
- Serve with
- Serve with rye toast brushed with olive oil, or with a simple cucumber and vinegar salad.
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