Baked Tomato and Feta Pasta
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By @kellysalwayscooking
Adapted from www.liemessa.fi
Serves 4
Ingredients:
Instructions:
Preheat oven to 400 degrees. Pour half of the olive oil in the bottom of the baking dish, place the feta in the middle, and add the chopped pepper slices on top of the feta. Pour the remaining oil on top of the feta. Place the tomatoes around the feta and roll in the oil to coat. Season with salt and pepper.
Bake at 400 for 15 minutes on the middle rack. Increase heat to 440 and bake for an additional 10 minutes.
While tomatoes and feta are baking, place a bot of water on to boil. Cook pasta in salted water until al dente, about 5 minutes, and then drain. When tomatoes and feta are done, break them up a bit, then add pasta and toss to coat. Serve with fresh basil.
Adapted from www.liemessa.fi
Serves 4
Ingredients:
- 1 lb Maine Grains whole wheat spaghetti
- 1 8 oz block of Narragansett Salty Sea feta cheese
- 1/2 cup of olive oil
- 1/2 of a red or green chili pepper, sliced, seeds and ribs removed
- 2 pints of cherry or grape tomatoes
- salt & pepper
- fresh basil leaves
Instructions:
Preheat oven to 400 degrees. Pour half of the olive oil in the bottom of the baking dish, place the feta in the middle, and add the chopped pepper slices on top of the feta. Pour the remaining oil on top of the feta. Place the tomatoes around the feta and roll in the oil to coat. Season with salt and pepper.
Bake at 400 for 15 minutes on the middle rack. Increase heat to 440 and bake for an additional 10 minutes.
While tomatoes and feta are baking, place a bot of water on to boil. Cook pasta in salted water until al dente, about 5 minutes, and then drain. When tomatoes and feta are done, break them up a bit, then add pasta and toss to coat. Serve with fresh basil.
