Recipe Background
Sometimes it makes sense why something goes viral, and this Oven-Baked Feta Pasta is one of those things! One of the best things to come from the internet (except for us of course), we love the fun experience of mixing that creamy block of feta cheese together with the exploding tomatoes and twirly pasta. The fun doesn't stop with the cooking, though! Nope, Oven-Baked Feta Pasta is just as exciting (and delicious) to eat. You definitely need to like and subscribe to this one! Your taste buds will thank you for the follow!
Sometimes it makes sense why something goes viral, and this Oven-Baked Feta Pasta is one of those things! One of the best things to come from the internet (except for us of course), we love the fun experience of mixing that creamy block of feta cheese together with the exploding tomatoes and twirly pasta. The fun doesn't stop with the cooking, though! Nope, Oven-Baked Feta Pasta is just as exciting (and delicious) to eat. You definitely need to like and subscribe to this one! Your taste buds will thank you for the follow!
Ingredients
- 1 (16.5-ounce) package grape or cherry tomatoes
- 1/4 cup olive oil
- 1 tablespoon dried basil
- 1 tablespoon dried chives
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cracked peppercorns
- 1 (8-8.65-ounce) block feta cheese
- 4 cloves garlic
- 3/4 pound riccioli or other spiral pasta
- salt to taste
- fresh basil optional, to taste, chopped, for garnish
Directions
- Preheat the oven to 400 degrees F.
- In an ungreased baking dish, add the tomatoes and evenly drizzle them with the olive oil.
- Evenly sprinkle the dried basil, the dried chives, the dried oregano, and the cracked peppercorns over the tomatoes and stir well to coat.
- Move the seasoned tomatoes to the edges to make an opening in the center of the baking dish and place the feta block in the empty space.
- Nestle the garlic cloves into the seasoned tomatoes.
- Bake the tomato mixture until the cheese is soft and the tomatoes have burst, about 35-45 minutes.
- While the tomato mixture is roasting, in a large pot of salted, boiling water, cook the riccioli to al dente, according to the package directions.
- Reserve 1/2 cup of the pasta water and drain the rest.
- Transfer the baking dish to a wire rack and use a wide spoon to crush the garlic cloves and the tomatoes.
- Stir the tomato mixture and the melted feta until all the ingredients are well-combined.
- Taste the tomato mixture and season with the salt, as needed.
- Add the cooked riccioli to the tomato mixture and toss until the ingredients are well-combined.
- Add the reserved pasta water to the pasta mixture and stir to combine.
- Serve the pasta garnished with the fresh basil.
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