Receta de pasta con feta al horno y menta

Ingredientes

• 1/4 cup olive oil (extra virgin )
• 250 grams cherry tomatoes (or ripe tomatoes)
• 2 garlic cloves (sliced lengthwise)
• 100 grams feta cheese (block)
• 1 tsp chilli flakes (or 2 bird's eye chillies)
• 1 tsp dried mint ((see notes))
• 200 grams spaghetti
• water as required (to boil pasta)
• salt (to boil pasta)

Preparación

1. 1

   Preheat oven to 200°C. Drizzle some of the olive oil into a baking dish. Add the cherry tomatoes and sliced garlic cloves and toss to coat. Place the block of feta in the centre. Sprinkle the dried mint and red pepper flakes over the feta, then drizzle with a little more olive oil.

2. 2

   Bake in the preheated oven in the middle rack for 30 to 35 minutes or until the edges of the feta are golden. Watch closely, as it can catch quickly.

3. 3

   Meanwhile, bring a pot of water to a boil on high heat to cook pasta. I like to keep the pot covered with a lid to quicken the process. Salt your boiling water and cook pasta just until al dente. Before draining, reserve a cup of pasta water, then drain.

4. 4

   Remove the baking dish from the oven. Use a fork to crumble the feta and press the softened tomatoes. Mix to form the sauce. Add the drained pasta and toss well, adding a splash of pasta water if needed. Finish with fresh basil or mint leaves.