Description
This Baked Feta Pasta recipe is simple and packed with Mediterranean flavor! A fast, easy vegetarian dinner idea the whole family will love.
Ingredients
Units
- 1/4 cup extra virgin olive oil
- 2 cups cherry tomatoes (or grape tomatoes)
- 2 bell peppers, red and yellow, cut into chunks
- 10 garlic cloves, whole
- 1/2 cup kalamata olives
- 6–8 ounce block of feta cheese – sheep’s milk Greek feta will cream up nicely
- 2 sprigs rosemary
- 4 sprigs of fresh thyme or oregano
- 1/4– 1/2 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 1/4– 1/2 teaspoon salt, or add to taste
- 8–10 ounces pasta- fusilli pasta, twists, tourchette, rotini, penne, cavatappi
- 1 tablespoon red wine vinegar (or to taste)
- 1/2 cup basil, torn, for garnish
Instructions
- Preheat the oven to 400°F.
- In a 9 x 13 glass or ceramic baking dish (or equivalent) add tomatoes, bell peppers, garlic cloves, and olives. Sprinkle with red pepper flakes, black pepper, salt to taste, and drizzle with olive oil and toss well to distribute the oil.
- Nestle the feta among the tomatoes and peppers, and turn once to coat it with oil. Tuck in the fresh herb sprigs. Bake in the oven for 35 minutes, uncovered. Broil for another 5 minutes for a nice flavorful light char on the veggies.
- While it is baking, boil a pot of salted water and cook pasta according to the package. (Salted water optional, but more flavorful). Drain and reserve 1/2 cup (or more) of pasta water.
- Remove the sprigs of herbs. Mash the feta and garlic cloves. Mix hot, drained pasta into the feta mixture, and stir in some pasta water to create more of a sauce if desired. Start with a few tablespoons and add more as needed.
- Taste, adjust salt and pepper to taste. Add the red wine vinegar to add more acid if needed.
- Sprinkle with fresh basil and serve with salad and crusty bread.
Notes
Leftovers are delicious warmed up or eaten chilled. Store in an airtight sealed container in the fridge up to 4 days, or freeze for up to 3 months.
Short tubular or craggy pasta works best at hanging on to all the flavor.
Use quality feta for the best flavor and texture. Sheep’s milk is creamy while cows milk will be more crumbly and dryer.
Nutrition
- Serving Size: 1 1/3 cup
- Calories: 343
- Sugar: 5.6 g
- Sodium: 350.4 mg
- Fat: 17.5 g
- Saturated Fat: 5.9 g
- Carbohydrates: 37.2 g
- Fiber: 3.6 g
- Protein: 10.4 g
- Cholesterol: 25.2 mg