Ingredients
Pasta and sauce
- 250 g dry fusilli
- 200 g block feta cheese
- 600 g cherry tomatoes
- 2 tbsp olive oil
- 3 garlic cloves peeled and lightly crushed
- 1/4 tsp black pepper
- 1/4 cup fresh basil torn
- 1/2 cup reserved pasta cooking water use as needed
Equipment
- 9-by-13-inch baking dish
- Large saucepan
- Colander
- Heatproof measuring cup
Instructions
Roast and combine
- Heat the oven to 400°F (200°C). Put the tomatoes and garlic in a 9-by-13-inch baking dish and toss with the olive oil and pepper. Nestle the feta in the center and turn it once to coat lightly with oil.
- Bake for 30–35 minutes, until the tomatoes have burst and the cheese is soft. Use oven mitts when moving the dish; hot tomato juices can splash.
- While the feta roasts, boil the fusilli according to its package until just tender. Before draining, scoop out at least 1/2 cup of the cooking water. Drain the pasta.
- Mash the hot feta, garlic and tomatoes with a fork. Add the pasta and 2 tablespoons of the reserved water. Toss well, adding further splashes only until the sauce coats the pasta loosely.
- Fold in the basil. Taste before adding any optional salt, since feta is salty. Divide among four bowls and serve promptly.
Nutrition
Calories: 445kcalCarbohydrates: 54gProtein: 16gFat: 19gFiber: 4g
Video
Notes
Nutrition is estimated per one-quarter of the batch from representative dry pasta, feta, tomato and olive-oil values; all cheese and oil are included. Contains wheat and milk.
Illustrative cost basis: pasta $1, feta $4, tomatoes $4, oil $0.50 and garlic/basil $1.50. Prices vary; energy and whole-package purchases are excluded.
Video credit: Feelgoodfoodie. The video demonstrates the baked tomato-feta method plus other versions; its classic formula uses more olive oil and adds minced garlic after baking. This card roasts the garlic and uses 2 tablespoons oil.