Easy baked feta and tomato orecchiette pasta


Recipe may contain gluten, milk, egg, wheat and lactose.

Take your baked feta pasta game up a level with our quick, easy, extra-creamy version. Use Greek feta or Danish feta – and plenty of fresh basil and lemon rind.

8 Ingredients

  • 200g pkt Danish feta

  • 500g cherry tomatoes, halved

  • 1 long fresh red chilli, thinly sliced

  • 1/2 tsp fennel seeds

  • 1/2 lemon, rind finely grated, juiced

  • 1/2 cup fresh basil leaves

  • 80ml (1/3 cup) extra virgin olive oil, plus extra, to serve

  • 400g dried orecchiette pasta

3 Method Steps

  • Step 1

    Preheat oven to 200C/180C fan forced. Place feta

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    (200g pkt Danish feta) in the centre of a large, shallow ovenproof casserole dish. Place tomatoes (500g cherry tomatoes, halved) around feta. Sprinkle with chilli (1 long fresh red chilli, thinly sliced), fennel seeds (1/2 tsp fennel seeds), lemon rind (1/2 lemon, rind finely grated, juiced) and basil (1/2 cup fresh basil leaves). Drizzle with the oil (80ml (1/3 cup) extra virgin olive oil, plus extra, to serve). Season the tomato mixture. Bake for 20 minutes or until tomatoes are very tender.

  • Step 2

    Meanwhile, cook the pasta (400g dried orecchiette pasta) in a large saucepan of salted boiling water, following packet directions, until al dente. Drain, reserving 1/3 cup cooking liquid.

  • Step 3

    Use a fork to coarsely mash feta. Add pasta and reserved cooking liquid. Stir until well combined. Drizzle with extra oil and season with pepper to serve.

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Nutritional Information

Per serving

  • 714

  • 2988 kj

  • 35.8g

  • 10.9g

  • 6.3g

  • 21.9g

  • 72.1g

All quantities above are averages

Image by Guy Bailey

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