Baked Feta Pasta

It's gone viral for a very good reason... it's absolutely delicious!

Key Details

  • Serves: 4
  • Prep time: 10 minutes
  • Cook time: 45 minutes
  • Difficulty: Easy

Ingredients

  • 4 tbsp olive oil
  • 500g whole cherry tomatoes
  • 4 garlic cloves in their skins
  • 2 tbsp capers
  • 1 tsp chilli flakes
  • Salt and pepper for seasoning
  • 250g feta
  • 400g linguine
  • 25g fresh basil (small bunch)
  • 3 tbsp pine nuts (optional)
  • 4 tbsp olive oil
  • 500g whole cherry tomatoes
  • 4 garlic cloves in their skins
  • 2 tbsp capers
  • 1 tsp chilli flakes
  • Salt and pepper for seasoning
  • 250g feta
  • 400g linguine
  • 25g fresh basil (small bunch)
  • 3 tbsp pine nuts (optional)

Preheat the oven to 180°C/350°F/gas 4. To a roasting dish add 3 tbsp olive oil, tomatoes (whole), garlic (crushing them in their skins and chucking them in whole), capers, chilli flakes and a generous sprinkling of salt and pepper. Toss together until evenly dressed.

Create space within the centre of the roasting dish and tip in your whole ricotta. Drizzle with a final tbsp of oil and bake in the oven on the top shelf for 45 minutes until caramelised.

Cook your pasta al dente in boiling salted water. Keep hold of a cup of pasta water and drain the rest. Add a few generous splashes of pasta water to your roasting dish and loosen any stuck-on tomatoes from the bottom. Pour in your drained pasta and freshly chopped basil and stir together before serving!

Leave a Reply

Your email address will not be published.