Ingredients
Pasta
- 8 ounces feta cheese in a block 227 g, drained
- 4 cups cherry tomatoes about 600 g
- 3 garlic cloves 9 g, peeled
- 1/4 cup olive oil 54 g
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 8 ounces dry rotini pasta 227 g
- 1/4 cup fresh basil leaves 6 g, torn
- 1/2 cup reserved pasta cooking water add gradually; more if needed
Equipment
- 1 9-by-13-inch baking dish
- 1 Large pot
- 1 Colander
- 1 wooden spoon
Instructions
Roast
- Heat oven to 400°F (204°C). Place the feta in the center of a 9-by-13-inch baking dish and arrange tomatoes and garlic around it.
- Drizzle with olive oil, add oregano and black pepper, and toss the tomatoes gently to coat. Leave the feta in the center.
- Bake 30–40 minutes, until the tomatoes burst and the feta is soft and lightly golden.
Combine
- Near the end of roasting, cook pasta in boiling water according to package directions. Reserve at least 1 cup cooking water, then drain.
- Mash the feta, garlic, and tomatoes in the baking dish. Stir in ¼ cup pasta water, then fold in pasta and basil.
- Add more cooking water by the tablespoon until the sauce coats the pasta. Taste before adding any extra salt. Serve promptly.
Nutrition
Serving: 1 serving (1/4 batch)Calories: 511.66kcalCarbohydrates: 51.37gProtein: 17gFat: 26.88gSaturated Fat: 9.62gPolyunsaturated Fat: 2.22gMonounsaturated Fat: 12.62gCholesterol: 50.51mgSodium: 658.06mgPotassium: 534.31mgFiber: 3.78gSugar: 5.49gVitamin A: 1571.23IUVitamin C: 21.52mgCalcium: 316.19mgIron: 2.87mg
Notes
Nutrition estimates include all olive oil and no added cooking-water salt. For vegetarian suitability, select feta made with vegetarian or microbial rennet. Contains milk and wheat. Refrigerate within two hours and use within three days; reheat to 165°F (74°C) with a small splash of water. Nutrition is an ingredient-weight estimate from USDA FoodData Central SR Legacy; vitamin values are input-based estimates without cooking-retention adjustment. Brands and cooking losses vary.
