in

Easy baked feta and tomato orecchiette pasta

15

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

    Unsure of the quantity needed?

    Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!

    (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.
15

Tell us what you think of this recipe!

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

Source link

0/5 (0 Reviews)

Easy passionfruit skin jam

Air fryer chicken, bacon and creamed corn roll-ups