Description
A quick and delicious roasted tomato feta Greek pasta recipe that can be prepared in just 20 minutes.
Ingredients
- 300 g pasta, such as penne, fusilli, or spaghetti
- 400 g cherry tomatoes
- 200 g block feta cheese
- 4 cloves garlic, minced
- 3 tbsp extra-virgin olive oil
- 1 tsp dried oregano
- ½ tsp chilli flakes, optional
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- 30 g fresh basil or parsley, chopped
- 50 ml reserved pasta water
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve about 100 ml of pasta water, then drain.
- While the pasta cooks, preheat the oven to 220°C. Place the cherry tomatoes in a baking dish. Put the block of feta in the centre.
- Drizzle everything with olive oil and sprinkle with oregano, chilli flakes, salt, and black pepper. Add the minced garlic around the feta.
- Bake for 12–15 minutes, until the tomatoes begin to burst and the feta becomes soft.
- Remove the dish from the oven. Use a fork to mash the roasted tomatoes, garlic, and feta together until creamy and well combined.
- Add the lemon zest and lemon juice. Stir in about 50 ml reserved pasta water to loosen the sauce.
- Add the cooked pasta directly to the baking dish and toss thoroughly until coated in the creamy tomato-feta sauce.
- Stir through the fresh basil or parsley. Taste and adjust the salt, pepper, and lemon juice.
- Serve immediately with extra feta, fresh herbs, and a drizzle of olive oil.
Notes
- For a spicier dish, increase the amount of chilli flakes.
- Feel free to substitute the pasta type based on your preference.
- This dish is best served fresh but can be stored in the refrigerator for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Baking and Boiling
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 30 mg