New Improved Baked Feta Pasta | Food Wishes

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Ricotta is less expensive and offers a creamy texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly option.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

Drizzle a generous amount of olive oil into a glass baking dish.

Add finely minced garlic to the olive oil and mix.

Add two pints of cherry tomatoes, using half Cherokee purples and half red grape tomatoes, and toss to coat in the garlicky oil.

Season the mixture with kosher salt and freshly ground black pepper.

Make a space in the center of the dish and add 10 ounces of creamy feta cheese.

Drizzle balsamic vinegar over the feta cheese.

Sprinkle dry oregano and red chili flakes on top of the feta and tomatoes.

Drizzle more olive oil over the top of the dish.

Transfer the baking dish to a preheated oven at 450°F for about 30 to 35 minutes, until the tomatoes are soft and the cheese is browned.

Cook kavatapi pasta in salted water according to package directions, timing it to finish about 7-8 minutes before the feta comes out of the oven.

Ladle out about half a cup of pasta water before draining the pasta.

Smash and stir the baked feta and tomatoes into a sauce with a fork.

Add freshly sliced basil and 2-3 tablespoons of reserved pasta water to the sauce.

Add the hot drained pasta to the sauce and mix until evenly coated.

Adjust the texture of the sauce with additional pasta water as needed.

Taste and add more salt if necessary before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens