Baked Feta Pasta
Ingredients
- 946 ml (20 ounces) cherry tomatoes
- 120 ml extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- One 8-ounce block feta cheese, drained (see cook’s note)
- 284 g mezze rigatoni
- 1 clove garlic, finely grated
- Pinch crushed red pepper flakes, optional
- 60 ml fresh basil leaves, thinly sliced
- Flaky sea salt, for serving
Instructions
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Preheat the oven to 400 degrees F. Toss the cherry tomatoes and olive oil with 1/4 teaspoon of salt and several grinds of black pepper in a medium bowl until combined.
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Transfer to a 2 1/2- to 3-quart baking dish, place the feta in the centre of the tomatoes and season with a pinch of black pepper.
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Bake until the tomatoes have burst and the feta has softened, about 30 minutes. Raise the heat to 450 degrees F and continue to cook until the tomatoes and feta are golden brown, 10 to 15 minutes more.
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Meanwhile, bring a large pot of generously salted water to a boil over high heat.
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Add the pasta and cook until al dente, about 13 minutes. Reserve 120 ml of the cooking water, then thoroughly drain the pasta.
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As soon as the tomatoes and feta come out of the oven, stir in the garlic and red pepper flakes (if using).
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Use the back of a spoon to smash the tomatoes and feta into a smooth and creamy sauce (it’s okay if some of the oil isn’t fully integrated).
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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 the seasoning with salt and pepper. Serve topped with the remaining basil and a pinch of sea salt.
Notes
Be sure to buy a good-quality feta for this recipe, particularly because it’s the main ingredient and flavour of the dish. We suggest using a medium or firm Greek feta made only from sheep’s milk. Feta made from cow’s milk tends to be crumblier and more sour.
Imported from Mela.
