There are gems to be found among the ads that pop up while you are doing your own research on the internet. This recipe for Cherry Tomato and Feta Cheese Pasta is one of them. When my sister Jane and her assistants were getting ready to do a live selling of plants on Facebook, I was thinking of what to feed them after the event. I saw this and decided to give it a try. I was so glad that I did because it came out so well. So simple yet so tasty. Good for vegetarians too!
Cherry Tomato and Feta Cheese Pasta
Bake fresh cherry tomatoes with a block of feta cheese to make a creamy pasta sauce to go with either elbow macaroni, ziti, or other thick cuts of pasta.
- 500 grams cherry tomatoes - remove stems and rinse
- 1 block of 200 grams Feta cheese
- ½ cup extra virgin olive oil
- 1 teaspoon salt
- ¼ teaspoon freshly grated black pepper
- ½ cup of fresh basil leaves - chiffonade cut (sliced thinly)
- 250 grams elbow macaroni
Preheat your oven to 350ºF (176ºC)
In a 10 cup capacity baking dish, place the feta cheese in the center.
Place all the cherry tomatoes around the feta.
Sprinkle the salt and pepper all over the cheese and tomatoes.
Pour the extra virgin olive oil all over.
Bake for 25 to 30 minutes.
While the tomatoes and feta are baking, prepare the pasta according to package instructions but I prefer mine to be a bit over al dente. Drain and set aside.
When the cherry/feta is baked, smash the feta and mix with the cherry tomatoes. Do not smash the cherry tomatoes; just the feta.
Mix the feta with the cherry tomatoes then add in the drained pasta.
Add salt and pepper if you wish.
Top with the basil leaves before serving.