Baked Feta and Pomodoro Pasta
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Baked Feta and Pomodoro Pasta

This hearty bowl of tomato, feta and pasta is just the right thing  for a weekday dinner.

  • Preheat the oven to 200°C. Grate some garlic. Chop some basil or your herb of your choice.

  • In a baking dish, toss some chopped up tomato (or whole baby tomatoes) with olive oil and place the feta in the middle, turning it to coat it in oil. 

  • Season everything with salt and pepper and bake for 30 minutes. After 30 minutes, turn the heat up to 235°C and roast until the feta is golden brown 10-15 minutes.

  • While the feta is baking, cook the pasta according to the package directions. Save 1-2 cups of the pasta water, then drain well.

  • When the feta and whole baby tomatoes are done, remove from the oven and immediately add the grated garlic and crushed chilli flakes to taste, if using. 

  • Stir everything together until the tomatoes and feta combine into a creamy sauce.

  • Stir in the drained pasta until well coated and creamy, adding in a bit of pasta water to loosen if too thick. 

  • Taste and season with salt and pepper. Stir in some chopped basil or any herb of your choice and finish with crushed red pepper.

  • Plant-based option: Use a vegan or egg-free pasta of your choice, as well as a vegan cheese of choice. Only roast the cheese until warmed through. 

  • For the meat lovers: Fry up some prego beef sausage in a pan over medium/high heat, until golden all over and cooked through. Remove from the pan, let rest and slice up. Throw through your pasta before plating and seasoning. 

  •  Enjoy! 

 

CHEF’S TIP: 

Many believe that adding olive oil to the pasta water will keep the noodles from sticking together. Well-cooked pasta should be naturally stick-free. Adding olive oil can keep the sauce from adhering to the pasta.