Name: Baked feta pasta
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500g cherry tomatoes; 3 tbsp extra virgin olive oil; pinch of chilli flakes; 3 garlic cloves, lightly bashed; 200g block of feta; 350g pasta (penne, rigatoni or your favourite shape); small bunch of basil, leaves picked

Heat the oven to 200C/180C fan/gas 6. Toss the tomatoes, oil, chilli flakes and garlic together in a medium baking dish. Roast for 15 mins, then nestle the block of feta into the middle of the dish. Season everything well and bake for a further 20-25 mins, or until the feta is turning golden and the tomatoes have softened and turned jammy.

Cook the pasta following pack instructions, then drain, reserving a mugful of the cooking water. Remove and discard the garlic cloves from the baked feta, then break up the cheese using a fork. Tip the pasta into the dish along with a splash of the reserved cooking water, and gently toss to combine with the cheese and tomatoes – the pasta should be well-coated in a creamy, cheesy sauce. Add another splash of the cooking water to loosen, if needed. Season well with black pepper, then scatter over the basil to serve.

350g pasta (penne, rigatoni or your favourite shape)

Baked feta pasta

Ingredients

Directions

Nutrition