Mediterranean pasta with baked feta, cherry tomatoes, olives, and fresh basil for a flavorful meal.
# What You Need:
→ Vegetables & Cheese
01 - 7 oz feta cheese block
02 - 1.1 lb cherry tomatoes, halved
03 - 2 garlic cloves, minced
→ Pasta
04 - 10.5 oz short pasta (penne, fusilli or rigatoni)
→ Olives & Herbs
05 - 3.5 oz pitted Kalamata olives, halved
06 - 2 tbsp extra-virgin olive oil
07 - 1 tsp dried oregano
08 - 1/2 tsp crushed red pepper flakes (optional)
09 - Fresh basil leaves, to garnish
→ Seasoning
10 - Salt and freshly ground black pepper, to taste
# How-To:
01 - Preheat the oven to 400°F.
02 - Place the feta block at the center of a baking dish and surround it with halved cherry tomatoes and Kalamata olives.
03 - Drizzle olive oil over the feta and vegetables, then sprinkle with minced garlic, dried oregano, crushed red pepper flakes if using, salt, and black pepper.
04 - Bake for 25 to 30 minutes, until the tomatoes burst and feta becomes golden and creamy.
05 - While baking, cook the pasta in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
06 - Remove the baking dish from the oven and use a fork to mash the feta and roasted tomatoes together, creating a creamy sauce.
07 - Add the cooked pasta to the baking dish and toss to coat evenly. Add reserved pasta water gradually if a smoother sauce is desired.
08 - Top with fresh basil leaves and serve immediately.
