Pasta mediterránea con feta y tomate: una cena sencilla y fresca para cualquier día de la semana

Ingredientes

• 12 oz pasta (short shapes like penne, fusilli, or rigatoni)
• 1 pint cherry or grape tomatoes
• 8 oz block feta (preferably in brine)
• 3 tbsp extra-virgin olive oil
• 3–4 garlic cloves, thinly sliced
• 1 tsp dried oregano (or Italian seasoning)
• 1/2 tsp red pepper flakes (optional)
• 1 lemon (zest and juice)
• 1/2 cup reserved pasta water
• Fresh basil and/or parsley
• Kosher salt and freshly ground black pepper
• Optional add-ins: kalamata olives, baby spinach, capers, roasted red peppers, grilled chicken, or chickpeas

Preparación

1. 1

   Heat the oven: Preheat to 400°F (200°C). Place the block of feta in the center of a baking dish. Scatter tomatoes and garlic around it. Drizzle with olive oil, sprinkle oregano, red pepper flakes, black pepper, and a light pinch of salt.

2. 2

   Roast: Bake 20–25 minutes until the tomatoes burst and the feta looks soft and lightly golden.

3. 3

   Cook the pasta: Meanwhile, boil pasta in well-salted water until al dente. Reserve 1/2 cup of pasta water, then drain.

4. 4

   Make the sauce: Remove the baking dish. Use a fork to mash the feta and tomatoes into a creamy sauce. Add lemon zest and a squeeze of lemon juice.

5. 5

   Toss: Add pasta to the dish with a splash of reserved pasta water. Toss until glossy and evenly coated. Adjust salt, pepper, and lemon to taste.

6. 6

   Finish: Fold in torn basil or parsley. Add any optional mix-ins like olives, spinach (it will wilt in the heat), or capers. Serve warm.