Mediterranean-style pasta blending baked feta, cherry tomatoes, olives, and fresh herbs for a flavorful meal.
# What You’ll Need:
→ Vegetables & Cheese
01 - 7 oz feta cheese block
02 - 18 oz cherry tomatoes, halved
03 - 2 cloves garlic, minced
→ Pasta
04 - 10.5 oz short pasta (penne, fusilli, or rigatoni)
→ Olives & Herbs
05 - 3.5 oz pitted Kalamata olives, halved
06 - 2 tbsp extra-virgin olive oil
07 - 1 tsp dried oregano
08 - 1/2 tsp crushed red pepper flakes (optional)
09 - Fresh basil leaves, for garnish
→ Seasoning
10 - Salt and freshly ground black pepper, to taste
# How To Make It:
01 - Heat the oven to 400°F.
02 - Place the feta cheese block in the center of a baking dish. Arrange cherry tomatoes and Kalamata olives around it.
03 - Drizzle extra-virgin olive oil over the feta, tomatoes, and olives. Sprinkle minced garlic, dried oregano, and crushed red pepper flakes if using. Season with salt and black pepper.
04 - Bake for 25 to 30 minutes until the tomatoes burst and the feta is golden and softened.
05 - Meanwhile, cook the pasta in a large pot of boiling salted water according to package directions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
06 - Remove the baking dish from the oven and use a fork to mash the feta and tomatoes, stirring until a creamy sauce forms.
07 - Add the cooked pasta to the baking dish and toss to combine, adding reserved pasta water gradually if a smoother sauce is desired.
08 - Garnish with fresh basil leaves and serve immediately.
