optional: balsamic glaze (if tomatoes are too tart)
Herb garnish – original recipe uses basil. Oregano or thyme works too.
Directions
Preheat oven to 180oC (fan-forced).
Fill a baking dish with the olive oil, feta cheese block (place in the centre), tomatoes, salt, pepper and red chilli flakes. The baking dish should be small so that the tomatoes crowd together and swim in the olive oil.
Bake for 30 min in the oven.
Cook the pasta. Drain and reserve 1 cup of pasta water in case the sauce is a little dry later.
Change oven temp to 210oC and bake for another 5-10 min until feta is brown and tomatoes have burst.
Roughly chop the garlic and prepare the herbs.
Stir the garlic and herbs into the sauce in the baking dish.
Stir in the cooked pasta. It should be perfectly creamy. If it is a little dry, add some reserved pasta water, as needed.
If the tomatoes are too tart, add a drizzle of balsamic glaze.
Variations:
Great to pair with any leftover protein you need to use up, for e.g. roast chicken, tuna, etc.
Replace the pasta with zucchini noodles for a keto friendly meal.
Replace the pasta with a low carb pasta from the supermarket.
If you don’t like the taste of raw garlic, lightly cook it in oil first before adding to the rest of the sauce. ↩︎