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Baked Feta Pasta


- 2 pt. cherry or grape tomatoes - 1 shallot, quartered - 3 cloves garlic, smashed - 1/2 c. extra-virgin olive oil, divided - Kosher salt - Pinch crushed red pepper flakes - 1 (8-oz.) block feta - 3 sprigs fresh thyme - 10 oz. pasta - Zest of 1 lemon (optional) - Fresh basil, for garnish

Directions :

Step 1 : Preheat roaster to 400 °. In a large ovenproof skillet or medium baking dish, combine tomatoes, shallot, garlic, and all but 1 teaspoon oil painting. Season with swab and red pepper flakes and toss to combine.

Step 2 : Place feta into center of tomato admixture and mizzle with remaining 1 teaspoon oil painting. smatter thyme shoots over tomatoes. Singe for 40 to 45 twinkles, until tomatoes are bursting and feta is golden on top.

Step 3 : Meanwhile, in a large pot of boiling interspersed water, cook pasta until al dente according to package directions. Reserve ½ mug pasta water before draining.

Step 4 : To skillet with tomatoes and feta, add cooked pasta, reserved pasta water, and bomb tang( if using) and stir until combined. Garnish with basil.

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