Print
Ingredients
Scale
- 1 pound cherry tomatoes or grape tomatoes
- 1/4 cup olive oil
- 7 oz feta cheese
- 1 tsp crushed chili flakes
- 2–3 cloves garlic, minced
- 8–12 oz dry pasta (such as penne or rigatoni), cooked
- 1/2 cup fresh basil, chopped
- 1/4 cup shredded parmesan cheese
Instructions
- Preheat the oven to 450°F (230°C).
- Combine tomatoes and olive oil in a casserole dish.
- Add the feta cheese and crushed chili flakes.
- Roast in the oven for 30 minutes until tomatoes burst.
- Cook pasta according to package instructions, reserving 1/2 cup of pasta water.
- Combine roasted feta and tomatoes, then stir in garlic.
- Add the cooked pasta and reserved water gradually, mixing well.
- Serve warm topped with parmesan and basil.
Notes
Ensure your tomatoes are fresh for the best flavor.
Adjust chili flakes based on your spice tolerance.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Calories: 450
- Sugar: 6
- Sodium: 680
- Fat: 22
- Saturated Fat: 5
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 3
- Protein: 12
- Cholesterol: 20