Baked Feta with Tomatoes

Why you'll love this recipe

One pan, minimal effort, maximum flavour. The feta becomes creamy and mixes with the burst tomatoes to create a rich sauce.

Ingredients

• 200g block feta cheese
• 400g cherry tomatoes
• 4 cloves garlic, whole
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• Red pepper flakes to taste
• Fresh basil
• 300g pasta of choice
• Salt and black pepper

Instructions

1. Preheat oven: Set to 200°C (400°F).

2. Arrange in dish: Place feta block in centre of baking dish. Scatter cherry tomatoes and garlic around it. Drizzle everything with olive oil. Season with oregano, pepper flakes, salt, and pepper.

3. Bake: Roast for 30-35 minutes until tomatoes burst and feta is golden.

4. Cook pasta: While baking, cook pasta according to package directions. Reserve 1/2 cup pasta water before draining.

5. Combine: Remove dish from oven. Mash feta with a fork and stir to combine with tomatoes and garlic. Add pasta and toss, adding pasta water to loosen if needed.

6. Serve: Top with fresh basil and extra olive oil.

Tips for success

• Good quality feta: Block feta, not pre-crumbled.
• Don't skip the pasta water: Makes the sauce silky.
• Variations with the base: This works with any short pasta.

Variations

• Add protein: Toss in cooked chicken or prawns.
• Extra vegetables: Add spinach or roasted peppers.
• Different cheese: Try baked goat cheese or burrata.

Storage

Refrigerate up to 3 days. Sauce may separate; add water when reheating.