Baked Feta Pasta
Recipe adapted from feelgoodfoodie.net
- 8 oz. Pasta of choice (we used large shells)
- 2 pints Cherry Tomatoes
- 1 Red Pepper, chopped
- 8 oz. block of Feta Cheese
- 1/4 cup OLiV Chili Balsamic Vinegar
- 1/2 cup OLiV Rosemary Extra Virgin Olive Oil (EVOO)
- Salt & pepper, to taste
- 2 Garlic cloves, minced
- 1/4 cup fresh Basil leaves, chopped
Preheat oven to 400°F. Place cherry tomatoes and red peppers in an oven-safe dish. Place the feta block in the middle of the dish.
Pour Rosemary EVOO & Chili Balsamic on top, and season with salt and pepper. Toss until well combined.
Bake for 35 minutes, until the cherry tomatoes burst, and the feta cheese melts.
While the tomatoes and feta are baking, cook the pasta in a pot of salted water according to package instructions until al dente. Drain, reserving ½ cup of the cooking liquid in case you'd like to toss it in.
Immediately add the garlic and basil leaves to the cooked tomatoes, peppers, and feta and toss everything to combine.
Transfer the cooked pasta to the baking dish and toss to combine. Garnish with more fresh basil and an additional of drizzle Chili Balsamic.