Baked Feta Spaghetti
with Cherry Tomatoes
Bake feta, bake tomatoes, boil spaghetti, toss all. Delicious!
30 min
Bake feta, bake tomatoes, boil spaghetti, toss all. Delicious!
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Ingredients
Number of People:
Pasta
Spaghetti
250 Grams
Sauce
Greek feta
200 Grams
Olive oil
4 Tbsp
Large red chilli
1 Piece
Cherry tomatoes
500 Grams
Black pepper
0.5 Tsp
To serve
Fresh basil
15 Grams
Tips for fussy eaters
Separate some of the tomatoes from the sides of the casserole and mix them with their share of the spaghetti.
Pro tip
Why not add garlic, zucchini, bell peppers...you name it! This dish is perfect for customizing!
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Bake sauce
Preheat the oven to 200°C/180°C fan. Place the feta in a wide baking dish. Generously drizzle the feta and the baking dish with olive oil. Discard the red chilli stem and seeds. Chop the chilli and sprinkle it onto the feta. Add the rinsed cherry tomatoes, season them with the black pepper and toss until coated in oil. Bake for 15 min.
2 Boil pasta
Meanwhile, bring a pot of salted water to a boil and add the spaghetti. Boil for 8-10 min to "al dente" or until cooked to your liking. Drain, reserving a cup of pasta water.
3 Roast
After 15 min, turn on the broiler or grill and roast the surface of the feta and tomato bake for 3-5 min until starting to brown and crisp.
4 Combine and serve
Remove the feta from the oven and break it into pieces. Carefully pour the feta and tomatoes with all the juices from the oven dish over the spaghetti, and gently toss. Add a splash of pasta water, if needed. Add the fresh basil leaves. Divide the spaghetti among plates and serve immediately.
Tips for fussy eaters
Separate some of the tomatoes from the sides of the casserole and mix them with their share of the spaghetti.
Pro tip
Why not add garlic, zucchini, bell peppers...you name it! This dish is perfect for customizing!
Allergens
May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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