One-Pot Feta Pasta (Print Version)
# Ingredients:
→ Pasta and cheese
01 -
8 oz (250g) spaghetti, uncooked
02 -
7 oz (200g) block of feta cheese
→ Vegetables and liquids
03 -
7-10 oz (200-300g) cherry or grape tomatoes
04 -
1¾ cups (400ml) water
05 -
1 plump garlic clove
→ Seasonings and oil
06 -
2-3 tablespoons good quality olive oil
07 -
1 teaspoon dried basil
08 -
1 teaspoon dried oregano
09 -
2 pinches of salt
10 -
Freshly ground black pepper
# Instructions:
01 -
Arrange the dry spaghetti in a single layer in a baking dish large enough to fit the pasta (you can break the spaghetti in half if needed). Pour the water over the pasta, making sure all the noodles are submerged.
02 -
Place the whole block of feta cheese in the center of the dish. Scatter the tomatoes around the feta. Drizzle everything with olive oil. Press or finely mince the garlic and sprinkle it over the feta along with the dried herbs. Season with salt and pepper.
03 -
Cover with foil and bake in a preheated oven at 400°F (200°C) fan/convection for 25-30 minutes, until the pasta is al dente and the feta is soft and creamy. Remove from the oven and stir everything together well, breaking up the feta and creating a creamy sauce that coats the pasta.
# Notes:
01 -
The pasta cooks directly in the oven using the water in the dish - no pre-boiling required!
02 -
For best results, use a whole block of feta rather than crumbled feta.