Baked Feta Pasta
Recipe adapted from feelgoodfoodie.net
INGREDIENTS
- 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
DIRECTIONS
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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.
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Pour Rosemary EVOO & Chili Balsamic on top, and season with salt and pepper. Toss until well combined.
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Bake for 35 minutes, until the cherry tomatoes burst, and the feta cheese melts.
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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.
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Immediately add the garlic and basil leaves to the cooked tomatoes, peppers, and feta and toss everything to combine.
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Transfer the cooked pasta to the baking dish and toss to combine. Garnish with more fresh basil and an additional of drizzle Chili Balsamic.