Name: Baked Feta Pasta
- 2 pints (17 1/2 ounces) cherry or grape tomatoes
- 4 cloves garlic, halved lengthwise
- 1/2 cup extra-virgin olive oil, divided
- Kosher salt
- 1 block (7 ounces) Greek feta cheese
- 1/2 teaspoon crushed red pepper flakes
- Freshly ground black pepper
- 12 ounces medium length pasta, such as campanelle, rigatoni, or rotini
- Fresh basil leaves, for serving
Yield: 6 servings
- Position a rack in the middle of the oven and preheat to 400º F
- In a 9-by-13-inch baking dish, combine the tomatoes, garlic, and 1/4 cup of the olive oil.
- Sprinkle with some salt and toss to coat.
- Place the feta cheese in the center of the tomatoes and garlic, top with the
remaining olive oil, and sprinkle with red pepper flakes and a little black pepper.
- Bake for about 40 minutes, until the garlic has softened and the tomatoes have burst
- Meanwhile, cook the pasta according to the package directions until al dente.
- Drain the pasta, reserving 1 cup of the pasta water.
- Mash the feta and tomatoes with a fork, and mix until evenly combined.
- Mix the sauce withe the pasta, adding reserved pasta water if it looks a little dry.
- Taste and season with additional salt and pepper, if desired.
- To serve, divide among bowls and top with plenty of basil leaves.
Comments: 4/17/2021 - I followed the recipe, but did not account for
how long the rigatoni takes to cook. I did not have fresh basil, so I sprinkled
dried basil leaves on top. It was heavy on the cheese. On the second day, the
re-heated leftovers were a little dry.
Source: Aaron Hutcherson. Washington Post, 24 Feb 2021
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