Feta Pasta with Herbs
Feta Pasta - my take on the viral TikTok pasta recipe doing the rounds at the moment. One-pan baked feta and tomatoes, then add garlic, herbs and pasta then serve!
Servings 4
Calories 292kcal
Ingredients
- 200 g block of feta I use danish feta
- 750 g mini tomatoes I used mini roma tomatoes
- ¼ cup olive oil
- black pepper
- 2 fresh garlic cloves cores removed and crushed (see my notes)
- 1½ cups fresh herbs (firmly packed, then roughly chopped) I used a mixture of mainly basil, with parsley and oregano
- salt to taste
- 250 g dried pasta I used orecchiette
Instructions
- Preheat oven to 200c/395f.
- Place the whole block of feta in the middle of a baking dish (mine is 27cm x 34cm or 10½" x 13").200 g block of feta
- Add in the mini roma tomatoes into the baking dish around the feta.750 g mini tomatoes
- Drizzle everything with the olive oil and give it a shake around to coat the tomatoes with the oil, then give everything a few grinds of fresh black pepper.black pepper, ¼ cup olive oil
- Bake uncovered for 30-35 mins, or until the feta is browned and tomatoes are blistered and starting to break down.
- Meanwhile, cook pasta according to packet instructions, reserving a few tablespoons of the leftover pasta water.250 g dried pasta
- Remove from the oven and break up the feta and tomatoes (I use a potato masher but you could use a fork) and mix together.
- Add roughly chopped fresh herbs, garlic and salt to taste (if you would like it a little saucier add some of the leftover pasta water) and serve.2 fresh garlic cloves, 1½ cups fresh herbs (firmly packed, then roughly chopped), salt to taste
Notes
- I used mini roma tomatoes for this feta tomato pasta - any kind of mini/baby tomato should be fine though as long as they are all relatively even-sized.
- Good fresh produce is always best, but I'm going out a limb here and saying that if your little tomatoes aren't the freshest it's all good. In fact, I find if the tomatoes are slightly beyond their prime and wrinkly or soft (not rotten!) then you will actually get a bit richer tasting sauce because they break down quicker in the oven and get a little stickier.
- The mix (or amount) of fresh herbs can be easily changed to suit your taste or what you have on hand.
- I have used orecchiette pasta, but you could another type of pasta.
- Feta can taste salty, so I wouldn't suggest adding any salt at the start. Give it a taste once your baked feta and tomatoes are all mixed up and see if it needs more salt then.
- This is one of the times that you should remove the "core" or germ in the middle of the garlic cloves. This will help give you a softer, less sharp/raw garlic flavour. An Italian chef once described this is to me as the garlic being "hotter" if you leave the core in. See this post for more info on how and when to core your garlic.
Nutrition
Calories: 292kcal