Baked Feta pasta
Cherry tomatoes and Feta are baked in a rich olive oil base with simple sea salt and Red pepper flakes. Mixed together with fresh Basil and Garlic. Tossed with Red Lentil Penne pasta.
Servings: 4
Ingredients
- 2 cups Red Lentil pasta
- 1 block Feta cheese - Greek style 8 oz
- 1 cup Heirloom Cherry Tomatoes multi color
- 1/2 cup Olive oil
- 1 tsp Sea salt
- 1/2 tsp Red Pepper flake optional
- 1 tbsp Garlic slices
- 1 tbsp Fresh Basil ribbons
Instructions
- Take a flat bottomed baking dish, put the Feta block in the centerNext spread the cherry tomatoes all around the Feta blockSprinkle sea salt and crushed red pepper flakes
- Bake in a hot oven at 425 degrees for 15-20 minutes until tomatoes have a caramelization If needed put the oven in broil for the last 5 minutes
- While the sauce is baking, cook the pasta as per package directions, coat with olive oil and sea salt, mix well and set asideReserve 1 cup of pasta water to dilute the sauce later
- Take the baked feta and tomatoes from the oven and carefully mash the tomatoes and the feta to make a creamy sauceIf necessary add some pasta water to loosen
- Add the cooked pasta and complete coat with the sauceAdd warm pasta water if necessary
- Finally add the remaining Basil strips and serve