Baked Feta Pasta
Preheat the oven to 400°F. In a medium-size baking dish, combine the tomatoes, onions, garlic and all but a tablespoon of olive oil.
- 4 cups tomatoes (whole or chopped)
- 1 onion (quartered)
- 3 cloves garlic (smashed)
- ½ cup olive oil (divided)
- pinch chilli (flakes)
- 226 g feta (whole)
- 1 lemon (zest
- ½ cup basil (fresh for garnish)
- to taste salt
Preheat the oven to 400°F. In a medium-size baking dish, combine the tomatoes, onions, garlic and all but a tablespoon of olive oil. Season with salt and red chilli flakes, and toss it to combine. Place the feta in the centre of the dish and drizzle the remaining oil. Scatter thyme sprigs over it, and bake for 40-45 minutes until the tomatoes are bursting and the feta is golden on top. Meanwhile, cook the pasta in a large pot of boiling salted water until it is al dente. Reserve half a cup of pasta water before draining. Add the cooked pasta to the tomatoes and feta with the reserved pasta water and lemon zest, and stir until combined. Garnish with basil.