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.
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 1Preheat oven to 200C/180C fan forced. Place feta(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.
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Step 2Meanwhile, 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 3Use 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.
All quantities above are averages