Baked feta pasta

Baked feta pasta

Total: 1 hr | Active: 20 min.
vegetarian
Nutritional value / person: 900 kcal
, Fat: 42 g
, Carbohydrate: 93 g
, Protein: 35 g
This simple pasta dish has been all over social media recently and it’s hardly surprising that this clever recipe has gone viral. Baking the dish in the oven means that the tomatoes are particularly aromatic and the feta is soft and creamy. With very little effort, the two are combined to make a delicious sauce.

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Tomatoes and feta

1 red onion
2 garlic cloves
800 g cherry tomatoes
1 dl olive oil
1 tsp sugar
250 g feta
½ red chilli pepper
5 sprig thyme
5 sprig oregano or basil
½ organic lemon
¼ tsp salt
a little pepper

Pasta

500 g pasta (e.g. Linguine)
salted water, boiling
50 g Parmesan
2 sprig thyme
2 sprig oregano
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Utensils

One ovenproof dish (holding approx. 2 ½ l)

How it's done

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Tomatoes and feta

Thinly slice the onions and garlic. Mix the onions, garlic, cherry tomatoes, ⅔ of the oil and the sugar in the dish. Place the feta on top of the tomatoes, drizzle with the remainder of the oil. Cut the chilli pepper into thin rings, roughly chop the herbs. Grate the zest from the lemon. Garnish with the chilli pepper, herbs and lemon zest, season.

To bake

Approx. 40 mins. in the centre of an oven preheated to 200°C. Remove, crush the tomatoes and mix with the feta.

Pasta

Cook the pasta in boiling salted water until just al dente. Set aside approx. 50 ml of the cooking water, drain the pasta. Add the pasta and reserved cooking water to the tomatoes and feta, mix well. Finely grate the parmesan, tear the herbs, scatter over the top.

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