Baked feta pasta
The viral oven dish from Finland: a whole block of feta baked with cherry tomatoes and olive oil, then mashed with garlic into a creamy sauce for the pasta and finished with fresh basil.
- 40 minTime
- 12 minHands-on
- 4Portions
- ≈ 33 krper portion
- 620kcal per portion
Ingredients for 4 portions
- 600 gCherry tomato
- 200 gFeta, in one block
- 3 ½ tbspOlive oil
- 3 mlChili flakes (optional)
- to tasteSalt
- to tasteBlack pepper
- 400 gPasta
- 2 clovesGarlic
- 1 dlBasil, leaves
Method
- Heat the oven to 200 °C. Put the tomatoes in an ovenproof dish and set the block of feta in the middle. Drizzle with the olive oil, sprinkle with the chilli flakes and season with salt and pepper.
- Bake for about 30 minutes, until the tomatoes have burst and the cheese is soft and golden.
- Cook the pasta in salted water according to the packet instructions. Save 1 dl of the cooking water, then drain.
- Crush the garlic into the dish and mash the cheese and tomatoes together with a fork into a creamy sauce.
- Stir in the pasta, loosening the sauce with a little of the cooking water if it is too thick.
- Scatter over the basil and serve straight away.
The cost is estimated from Swedish grocery prices.
