Ingredients
Scale
- 2 ½ cups grape tomatoes, washed and dried
- 1 — 8 oz brick of Feta cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- 5 tablespoons olive oil
- ¼ cup chopped fresh basil
- 12 oz bow tie pasta, cooked, drained, and kept warm
Instructions
- Preheat the oven to 400°F (200°C). Line a small baking dish with foil or parchment.
- Toss the grape tomatoes with 3 tablespoons of olive oil, Italian seasoning, and salt in the baking dish. Nestle the feta brick in the center and drizzle the remaining 2 tablespoons of olive oil over the cheese.
- Roast the tomatoes and feta for 25–30 minutes, until the tomatoes burst and the feta is soft and golden on top.
- Remove the dish from the oven and mash and mix the tomatoes and softened feta together with a fork, creating a chunky sauce.
- Stir in the chopped basil, then add the warm cooked bow tie pasta to the dish. Toss until the pasta is well coated in the sauce.
- Taste and adjust salt if needed, then serve immediately with extra basil on top.
Notes
Use full-fat feta for a creamier sauce. You can make this dish vegan by substituting vegan feta or baked tofu ricotta.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian