BAKED FETA PASTA

BAKED FETA PASTA - serves 4 - 6

  • 1 lb fresh fettucine

  • 1/3 cup extra-virgin olive oil

  • 2 pints cherry tomatoes

  • 6 cloves garlic, smashed

  • 1/4 tsp dried red chilies flakes

  • 1 tsp kosher salt

  • 300g feta cheese

  • handful of arugula

  • handful of baby spinach

  • 1 generous bunch basil, chiffonade

  • freshly-ground black pepper, as needed

  1. Preheat the oven to 400F.

  2. In a large casserole dish, place the olive oil, tomatoes, garlic cloves, chili flakes, salt and pepper and toss to coat. Place the block of feta cheese in the middle of the pan and bake for 20 minutes.

  3. While the tomatoes are roasting, bring a pot of water to a boil and salt heavily. Cook the pasta for 1 1/2 minutes or until al dente. Drain and rinse. By the time the pasta is cooked, the tomatoes should be roasted.

  4. Remove the tomatoes and feta and mash the garlic and feta. The feta should collapse and turn into a creamy sauce. Mix with the tomatoes.

  5. Add in the cooked pasta, arugula, spinach and top with the basil and consume while hot!

Stephanie SiaComment