10 - oz pasta of your choice cooked. (Reserve 1/2 cup of the pasta water)
1-6 cloves of garlic, measure with your heart
1 chopped onion, optional
Pinch crushed red pepper flakes, optional
1/4 cup fresh basil leaves, thinly sliced
Preheat oven to 400 F
Toss the cherry tomatoes and olive oil with 1/4
teaspoon salt and several grinds of black pepper
in a medium bowl until combined.
Transfer to a 2 1/2 to 3 quart baking dish, place
the feta in the center of the tomatoes and season
with a pinch of black pepper.
Bake until the tomatoes have burst and feta has
softened, about 30 minutes.
Raise the heat to 450 F and continue to cook until
the tomatoes and feta are golden brown, 10-15
As soon as the tomatoes and feta come out of the
oven, stir in the garlic and red pepper flakes.
Use the back of a spoon to smash the tomatoes,
garlic and feta into a smooth and creamy sauce.
Add the pasta and half the basil and toss until
evenly coated. If the sauce is too thick, stir in
some pasta water a couple tablespoons at a time.
Taste and adjust seasoning with salt and pepper.
Serve topped with the remaining basil.
Can also use tortellini as your pasta
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