Ingredients
Method
Prepare the Pasta
- Preheat your oven to 400°F (200°C). This temperature is ideal for roasting the tomatoes and melting the feta.
- In a large pot, bring water to a boil. Add 1 tablespoon of salt to the boiling water.
- Add the penne pasta to the boiling water and cook according to package instructions until al dente, usually about 10-12 minutes.
- Once cooked, drain the pasta in a colander and set aside.
Bake the Feta and Tomatoes
- In a baking dish, combine the halved cherry tomatoes, minced garlic, oregano, black pepper, and red pepper flakes (if using).
- Place the block of feta cheese in the center of the tomatoes.
- Drizzle the olive oil over the tomatoes and feta, ensuring everything is well coated. This will help in roasting and flavoring.
- Bake in the preheated oven for 25-30 minutes, or until the tomatoes are blistered and the feta is soft and slightly golden.
Combine and Serve
- Remove the baking dish from the oven and use a fork to mash the feta and mix it with the roasted tomatoes. This creates a creamy sauce.
- Add the cooked pasta to the baking dish and toss everything together until the pasta is well coated with the feta and tomato mixture.
- Taste and adjust seasoning if necessary. You can add more salt or pepper according to your preference.
- Serve hot, garnished with fresh basil and an extra drizzle of olive oil if desired.
Nutrition
Notes
For a vegetarian option, ensure the feta is made from non-animal rennet. This dish is best served fresh but can be stored in the refrigerator for up to 3 days.