Ingredients:
500g cherry or grape tomatoes
1 golden shallot, quartered
3 cloves garlic, smashed
1/2 cup EVOO
Salt, to taste
1 pinch crushed chilli flakes
1 block feta
1 small bunch fresh thyme
300g pasta
Zest of 1 lemon
Fresh basil, for garnish
Method:
1. Preheat oven to 200°C. In a large ovenproof skillet or medium baking dish, combine tomatoes, shallot, garlic, and all but 1 tablespoon oil. Season with salt and red pepper flakes and toss to combine.
2. Place feta into center of tomato mixture and drizzle with remaining 1 tablespoon oil. Scatter thyme sprigs over tomatoes. Bake for 40 to 45 minutes, until tomatoes are bursting and feta is golden on top.
3. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve ½ cup pasta water before draining.
4. To skillet with tomatoes and feta, add cooked pasta, reserved pasta water, and lemon zest and stir until combined. Garnish with basil.
Tip:
For a healthy option, try lentil or edamame pasta!
Serves 3 - 4
Total Time: 45 minutes
