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Baked Tomatoes and Feta With Pasta Recipe

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This recipe for Baked Tomatoes and Feta With Pasta is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 - 4 cups best quality cherry tomatoes
1 8 ounce block sheep's milk Feta (in water) or the best feta you can find.
5 garlic cloves, peeled
2 rosemary sprigs
5 thyme sprigs
1 1/2 tsp kosher salt
1/2 cup extra virgin olive oil
1/2 tsp black pepper
Pinch red pepper flakes
12 ounces pasta - rotini or butterfly
1 cup torn basil leaves
Directions:
Directions:
Heat oven to 400 degrees.
In a shallow 2 quart casserole dish or 9x13 inch baking dish, add tomatoes, garlic, thyme, rosemary and 3/4 tsp salt. Toss with 1/4 cup of the olive oil.
Place feta block in center of pan and to[ with remaining 1/4 cup extra virgin olive oil. Sprinkle with black pepper and red pepper.
Bake for 40 minutes,
Meanwhile, 15 minutes before sauce is done, bring a large pot of salted water to a boil. Once water is boiling, add the pasta and cook according to package directions. Before draining, reserve 1 cup of pasta water. Drain.
Remove tomatoes from the oven.
Remove the sprigs of rosemary and thyme.
Add the pasta and basil to the tomatoes and incorporate all into a creamy sauce. If sauce looks thick, thin out with some of the reserved pasta water. Top with more black pepper and a smidge of flaky sea salt. Serve.
Personal Notes:
Personal Notes:
We love this dish!

 

 

 

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