Ingredients
For roasting
- 400 g cherry tomatoes washed, all stems removed
- 200 g feta cheese one block, drained
- 3 tbsp olive oil about 40.5 g
- 3 cloves garlic peeled
- 0.5 tsp dried oregano
- 0.25 tsp black pepper
Pasta and finish
- 250 g penne pasta dry
- 3 L water for cooking pasta; reserve 1/2 cup before draining
- 1 tsp salt for pasta water
- 10 g fresh basil leaves torn
Equipment
- 9-by-13-inch baking dish
- Large pot
- Colander
- Wooden spoon
- Measuring cup
- kitchen scale
Instructions
Roast, boil and combine
- Preheat the oven to 400°F (200°C). Arrange the stemmed cherry tomatoes and peeled garlic in a 9-by-13-inch baking dish, coat with the olive oil and nestle the feta in the center. Sprinkle with oregano and pepper.
- Roast for 30–35 minutes, until the tomatoes have burst and the feta is soft with lightly golden edges. Ovens vary; the texture cues matter more than an exact minute.
- Meanwhile, bring the water and salt to a boil in a large pot. Cook the penne to the package's al dente instructions. Reserve 1/2 cup of cooking water, then drain.
- Carefully mash the hot feta, tomatoes and garlic together in the baking dish. Fold in the drained penne. Add reserved cooking water a little at a time until the sauce coats the pasta.
- Fold in the basil, divide among four bowls and serve promptly. Taste before adding any extra salt because feta is already salty.
Nutrition
Calories: 476kcalCarbohydrates: 53.6gProtein: 16.4gFat: 21.9gSaturated Fat: 9.1gCholesterol: 45mgSodium: 470mgPotassium: 430mgFiber: 3.4gSugar: 6.4gCalcium: 280mgIron: 2.9mg
Video
Notes
Nutrition is an ingredient-based estimate per one-quarter recipe, using generic USDA composition values. Sodium excludes the unknown amount of salt absorbed from pasta water, so the actual sodium will be higher. Brand choices and portions change the figures. Refrigerate promptly within 2 hours (1 hour above 90°F), use within 3–4 days and reheat to 165°F. Video credit: Feelgoodfoodie demonstrates the baked feta and tomato technique; this version roasts its garlic with the tomatoes rather than adding it at the end.