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Baked Feta Tomato Pasta Recipe


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     Baked Feta Tomato Pasta

Category   Entrees - Maindishes
Sub Category   None

2 pints (20 oz) cherry tomatoes
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 8-oz block feta cheese, drained
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 minutes more.
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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