Pescatarian Baked Feta Pasta
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Learn more →Ingredients
4 servings
- 2 pints (about 20 oz) cherry tomatoes
- ⅓ cup extra-virgin olive oil, divided
- 4 garlic cloves, smashed and peeled
- ½ tsp red pepper flakes
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 block (8 oz) feta cheese
- 12 oz penne or rigatoni pasta
- ½ cup reserved pasta water
- ½ cup fresh basil leaves, torn
- 1 tsp lemon zest (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the cherry tomatoes and smashed garlic cloves in a 9x13-inch baking dish. Drizzle with about 4 tablespoons of the olive oil, then sprinkle with the red pepper flakes, salt, and black pepper. Toss to coat.
- 2
Nestle the block of feta in the center of the tomatoes. Drizzle the remaining olive oil over the feta. Bake for 35–40 minutes, until the tomatoes have burst and are jammy with caramelized edges and the feta is soft, golden at the corners, and easily pierced with a fork.
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