Baked Tomato and Feta Farfalle with Basil
A creamy, tangy baked feta and roasted tomato pasta with fresh basil.
Ingredients
- 250 grams farfalle (φιογκάκι) pasta
- 4 tablespoons olive oil extra virgin, plus a bit more for drizzling
- 1 small onion finely chopped (optional)
- 2 cloves garlic minced
- 1 tablespoon tomato paste (to deepen flavor), optional
- 2-3 tomatoes diced (or cherry tomatoes, halved)
- 200 grams authentic Greek feta (in brine, sheep-or goat-milk)
- Fresh basil roughly chopped
- Salt & freshly ground black pepper to taste
- Red pepper flakes (for heat), optional
- Dried oregano
Instructions
- Preheat oven to 200 °C (≈ 400 °F).
- Drizzle a medium baking dish with olive oil. Add the tomatoes, the garlic (and the onion if using).
- Add the tomato paste, some olive oil, salt, pepper, and optional oregano/red pepper flakes. Toss to coat.
- Create a small well in the center and nestle the feta block inside. Drizzle a little extra olive oil over the top.Bake for about 30–35 minutes, until the tomatoes are blistered and jammy, and the feta is soft and slightly golden.
- Cook the pasta during roasting: boil in salted water until al dente. Reserve a splash of pasta water before draining.
- Remove the dish from the oven and gently stir in fresh basil.
- Add the cooked farfalle and a bit of reserved pasta water to help emulsify the sauce.
- Serve immediately, with a finishing drizzle of olive oil and extra basil.
Nutrition
Calories: 450kcal
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