A simple yet stunning dish, this Baked Feta Pasta brings rich Mediterranean flavors to your table with minimal effort.

Serves 6-8 People

Ingredients

• 8 oz block of feta cheese

• 1 lb pasta of your choice

• 2 pints cherry tomatoes

• ½ clove garlic, minced

• ½ cup olive oil

• 4 fresh basil leaves, chopped

• 1 small lemon (zest and juice)

• Salt and pepper, to taste

• About 1 cup reserved pasta water

• Grating cheese, for garnish

Preparation 

Preheat the oven to 400°F (200°C).

1. In a 9×13-inch baking dish, add the cherry tomatoes. Drizzle with half the olive oil and season with salt and pepper. Rub the remaining olive oil over both sides of the feta block and season both sides as well. Nestle the feta in the center of the tomatoes and bake for 30 minutes, until the tomatoes are blistered and the feta is golden and soft.
2. While the tomatoes are baking, cook the pasta in salted water according to package directions. Before draining, reserve about 1 cup of the pasta water and set aside.
3. While the pasta is cooking, get the skillet going. In a large skillet over medium heat, sauté the garlic and basil in a drizzle of olive oil for 2–3 minutes, until fragrant. Stir in the lemon zest and juice, season with salt and pepper, and pour in the reserved pasta water. Let it simmer for a minute to form a light sauce.
4. Add the baked feta and tomatoes to the skillet and stir until everything is creamy and well combined. Add the drained pasta and toss to coat. Use more pasta water if needed to loosen the sauce.
5. Garnish with grated cheese and more fresh basil, and serve warm.