Creamy pasta with baked feta, cherry and sun-dried tomatoes, olive oil, herbs, and fresh basil.
# What You'll Need:
→ Dairy
01 - 7 oz feta cheese block
→ Vegetables
02 - 18 oz whole cherry tomatoes
03 - 3.5 oz sun-dried tomatoes in oil, drained and chopped
04 - 3 garlic cloves, thinly sliced
05 - 1 small red onion, thinly sliced (optional)
→ Pasta
06 - 12 oz short pasta (penne, fusilli, or rigatoni)
→ Herbs & Seasoning
07 - 4 tbsp extra-virgin olive oil
08 - 1 tsp dried oregano
09 - 1 tsp dried basil
10 - ½ tsp crushed red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste
12 - ½ cup fresh basil leaves, torn
→ Garnish
13 - Grated Parmesan cheese (optional)
14 - Lemon zest (optional)
# How to Make:
01 - Preheat the oven to 400°F.
02 - In a large baking dish, combine cherry tomatoes, sun-dried tomatoes, garlic, and red onion if using. Drizzle with 3 tablespoons of olive oil and season with oregano, dried basil, crushed red pepper flakes, salt, and pepper. Toss gently to mix.
03 - Place the block of feta cheese in the center of the dish and drizzle the remaining 1 tablespoon of olive oil over it.
04 - Bake for 30 to 35 minutes until the tomatoes burst and the feta becomes golden and soft.
05 - While baking, cook the pasta in a large pot of salted boiling water according to package instructions. Reserve ½ cup of pasta cooking water and drain the rest.
06 - Remove the baking dish from the oven. Use a fork or spoon to mash the softened feta and tomatoes together until a creamy sauce forms.
07 - Add the drained pasta and reserved pasta water to the baking dish. Toss thoroughly to coat the pasta evenly with the sauce.
08 - Stir in fresh torn basil leaves and adjust seasoning as needed.
09 - Serve immediately, garnished with grated Parmesan cheese and lemon zest if desired.
