Lemony Baked Feta Pasta
Info
Baked tomato and feta pasta infused with our zingy lemon, shallot, and herb paste for a vibrant, tangy twist. Roasted tomatoes and creamy feta create a rich, flavourful sauce that coats every bite perfectly.Ingredients
Method
Ingredients
- 300g pasta, we used spirali
- 500g cherry tomatoes
- 200g block feta cheese
- 4 tbsp extra virgin oilive oil
- 2 tbsp Bart lemon, shallot & herb paste
- Large handful fresh basil leaves, chopped (set a little aside to serve)
Method
1. Preheat the oven to 210°C/190°C fan.
2. Place the tomatoes in a large baking dish or roasting tray. Drizzle over 3 tablespoons of oil, season generously with salt and pepper, and mix well with your hands to coat evenly.
3. Nestle the block of feta in the centre of the dish and drizzle over the remaining 1 tablespoon of oil.
4. Bake for 35 minutes, or until the feta has softened and the tomatoes are bursting and caramelised.
5. Meanwhile, cook the pasta in a large pan of salted boiling water until al dente. Drain, reserving a cupful of the pasta water.
6. Add the lemon, shallot, and herb paste to the baked feta and tomatoes, then mix everything together, gently pressing the tomatoes to release their juices. Stir through the cooked pasta, adding splashes of the reserved pasta water if needed to loosen the sauce. Serve topped with fresh basil.
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