Ingredients
Pasta and sauce
- 20 ounces cherry or grape tomatoes 567 g
- 3 tablespoons olive oil
- 4 garlic cloves about 12 g, lightly crushed
- 1/4 teaspoon freshly ground black pepper
- 8 ounces block full-fat feta 227 g, drained
- 10 ounces dried penne, rotini or small shells 283 g
- 1/2 cup loosely packed fresh basil leaves about 10 g, torn
- 1 cup reserved pasta cooking water up to this amount, as needed
Equipment
- 9-by-13-inch baking dish
- Large saucepan
- Colander
- Heatproof measuring cup
- Wooden spoon
Instructions
Roast and toss
- Heat the oven to 400°F (200°C). Place the tomatoes, olive oil, garlic and black pepper in a 9-by-13-inch baking dish. Toss to coat, then put the drained feta in the center, turning it once in the oil.
- Bake for 30–35 minutes, until the tomatoes have softened and split and the feta is soft enough to mash. If the tomatoes are still firm, continue for another 5 minutes and check again.
- During the last portion of roasting, cook the pasta in a large saucepan of boiling water according to package directions until al dente. Reserve 1 cup cooking water before draining. Begin with unsalted water because the feta supplies salt.
- Remove the baking dish from the oven. Carefully mash the softened garlic, tomatoes and feta together with a wooden spoon; the tomato juices will be hot.
- Add the drained pasta and 1/4 cup reserved cooking water. Toss until coated, adding further water 1 tablespoon at a time if needed. Stir in most of the basil, scatter the rest over the top and serve warm.
Nutrition
Calories: 534kcalCarbohydrates: 61.8gProtein: 18.8gFat: 23.7gSaturated Fat: 9.2gCholesterol: 50.5mgSodium: 659mgPotassium: 551mgFiber: 4.1gSugar: 5.7gCalcium: 319mgIron: 3.3mg
Notes
Choose a block of feta for the intended roasting method. The finished sauce is naturally tangy and salty; taste before adding salt. Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F (32°C), and use within 3–4 days. Reheat with a splash of water to 165°F (74°C). Nutrition is estimated using USDA FoodData Central ingredient values for one-quarter of the recipe, without optional extras or additional salt. Contains milk and wheat.