Toss cherry tomatoes, feta, garlic and basil in a roasting dish and bake until the feta is lovely and melty. Stir in cooked pasta and supper is ready!
THE VERDICT: 4/5
This baked feta pasta recipe is unbelievably easy and makes a simple (if slightly unsophisticated) family meal. Any leftovers can happily be eaten at room temperature the next day and you can customise it with all sorts of extras – think chilli flakes, lemon zest or some toasted pine nuts for crunch.
Baked feta pasta recipe:
PREPARE 10 MINUTES
COOK 35 MINUTES
650g cherry tomatoes
3 garlic cloves, peeled and sliced
Large handful basil leaves
4 tbsp extra virgin olive oil
200g block feta
400g dried pasta
STEP 1 Preheat the oven to 200C/180C fan/gas 6. Place the tomatoes, garlic and half the basil leaves, roughly torn, in a medium baking dish (you want everything to fit snugly, rather than spreading it out in a large dish). Toss with oil and season. Sit the feta on top and bake for 35 minutes.
STEP 2 About 15 minutes before the feta is ready, cook the pasta in boiling water according to the packet instructions. When the pasta is al dente, scoop out and reserve a mugful of the cooking water before draining it.
STEP 3 Stir the drained pasta into the hot tomatoes and feta, stirring everything together to make a creamy sauce. If it looks a little dry you can add a splash of the pasta cooking water. Stir in the remaining basil leaves and serve immediately.
Compiled by Eleanor Maidment. Food styling: Katie Marshall. Styling: Charlie Phillips.
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