Macarrão com feta assada

Ingredientes

• 2 pints cherry or grape tomatoes
• 1/3 cup extra virgin olive oil
• 1/2 teaspoon dry oregano
• 1/2 teaspoon dry basil
• 8-ounce block feta cheese
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 9-ounce dry pasta of choice, we used farfalle
• 2 large cloves fresh garlic, minced fine
• Pinch red pepper flakes
• Fresh basil, for garnish

Modo de preparo

1. 1

   Preheat oven to 400 degrees F.

2. 2

   In a 9X13 dish, add tomatoes, oil, dry oregano and dry basil and toss to coat.

3. 3

   Nestle the feta block in the center and turn to coat.

4. 4

   Place in the oven for 30 minutes.

5. 5

   While the tomatoes and cheese are roasting, place a large pot of salted water on to boil.

6. 6

   Five minutes prior to the end of the 30-minute cooking time, add the pasta to the water and cook according to the package directions.

7. 7

   After the tomatoes and cheese have been in the oven for 30 minutes, raise temperature to 450 degrees F. and cook for 10 minutes more.

8. 8

   Remove from the oven and add in the raw minced garlic and the red pepper flakes and stir the mixture, breaking up the tomatoes as you mix.

9. 9

   Once the pasta is cooked (which should be just as you remove the tomato cheese mixture from the oven), use a spider to remove the pasta and add to the tomato cheese mixture, then stir to combine. Add as much pasta water as needed to make a creamy sauce. (I added ¼ cup at first but added another cup of the pasta water after dinner to loosen up the leftovers).

10. 10

    Serve torn fresh basil over each portion.