Finnish
Roasted Tomato Baked Feta Pasta
A whole feta block roasts among blistered cherry tomatoes, garlic, chile, and olive oil, then becomes a tangy sauce for ridged pasta and fresh basil.
4 servings · 10 minutes prep · 35 minutes cook
Ingredients
Roast
- 20 ounces cherry tomatoes
- 1 block (8 ounces) Greek feta
- 1/4 cup extra-virgin olive oil
- 3 garlic cloves, thinly sliced
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
Pasta and Finish
- 12 ounces short ridged pasta
- 1 tablespoon kosher salt for 4 quarts pasta water, for 4 quarts (3.8 L) water
- 1/2 cup torn basil leaves
- 1 teaspoon finely grated lemon zest
Directions
Roast the Feta and Tomatoes
- Heat the oven to 425°F / 220°C. Put the cherry tomatoes, garlic cloves, crushed red pepper flakes, and black pepper in a 9-by-13-inch baking dish; toss with three-quarters of the extra virgin olive oil. Nestle the greek feta block in the center and coat its top with the remaining oil.
- Roast for 25 minutes, then broil for 2–4 minutes until the tomatoes are split and the feta has browned at the corners. Keep the dish at least 6 inches from the broiler and watch continuously.
Cook the Pasta
- While the feta roasts, boil the pasta in 4 quarts / 3.8 L water seasoned with the kosher salt until one minute shy of al dente. Reserve 1 cup / 240 ml pasta water, then drain.
Emulsify and Finish
- Mash the softened feta and about half the tomatoes directly in the dish. Fold in the pasta with 1/3 cup / 80 ml reserved water, adding more a tablespoon at a time until the sauce clings glossily.
- Fold in the basil leaves and lemon zest off heat. Taste before adding salt, rest 2 minutes, and serve hot.
