Ingredients
- 10 ounces of pasta (penne or fusilli work well)
- 8 ounces block feta cheese
- 1 pint cherry tomatoes
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, minced
- Zest of 1 lemon
- Juice of 1 lemon
- 1/4 teaspoon crushed red pepper flakes (optional for a bit of heat)
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
If you’re looking for substitutions, goat cheese can replace feta for a different tangy profile, and you can use any small pasta shape that holds sauce well. This flexibility is something I cherish, as it resonates with the creative freedom my abuela taught me — cooking with what you have and making it your own.
Instructions
- Preheat your oven to 400°F (200°C). While it’s heating, bring a large pot of salted water to a boil and cook the pasta until just al dente, according to package instructions. Drain and set aside.
- In a baking dish, place the block of feta cheese in the center. Surround it with cherry tomatoes.
- Drizzle the olive oil over the feta and tomatoes, then sprinkle the minced garlic, lemon zest, and red pepper flakes (if using) over the top. Season with salt and freshly ground black pepper.
- Bake in the preheated oven for about 25-30 minutes, until the tomatoes have burst and the feta is soft and golden.
- Remove from the oven and immediately add the cooked pasta to the dish. Squeeze the lemon juice over the top, and mix everything together until the feta and tomatoes coat the pasta evenly.
- Garnish with fresh basil leaves before serving.
This dish is as much a feast for the eyes as it is for the palate. Watching the transformation of simple ingredients into a masterpiece is what makes cooking such a joy for me — a sentiment I hope to pass along to you.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International