An easy to make pasta dish that satisfies the appetite, full flavours from the creamy feta, the burst tomatoes and the fresh herbs.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Add to an oven proof dish the cherry tomatoes along with
the shallots,
garlic,
oregano, thyme and chili flakes.
Pour 60ml of the oil and
mix well.
Make some space in the middle and place the 2 blocks of feta.
Pour over the feta the remaining oil and bake for 45’.
Add the pasta to a boiling water and
cook for 10′.
Remove the dish from the oven, mash the feta,
season with salt and pepper.
and mix well.
Strain the pasta and return to the dish with the feta and cherry tomatoes.
Add the capers and
olives,
pour some of the reserved pasta water to loosen the sauce.
Toss in the pine nuts,
drizzle a bit of olive oil,
crack some black pepper,
sprinkle more oregano leaves,
and serve.
Fusilli with Baked Feta
Servings: 6 People
Ingredients
- 500 g Fusilli Pasta
- 2 x 200g Feta , Charalambides Christis
- 1 Kg Cherry Tomatoes , ripe
- 3 Shallots , peeled, quartered and roughly chopped
- 2 Cloves Garlic , halved and thinly sliced
- 2 tbsp fresh Oregano , leaves picked, plus more for garnishing
- 2 tbsp fresh Thyme , leaves picked
- 80 ml EVOO , Extra Virgin Olive Oil, plus more to drizzle at the end
- 40 g Pine Nuts
- 2 tbsp Capers , berries only, brined ones, roughly chopped
- ¼ Cup Black Olives , pitted and sliced
- 1 tsp Chili Flakes
- 3 Litres Water
- 1 tsp Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- Use a small pan and place it on medium heat. Add the pine nuts and roast until golden brown while tossing frequently. Remove from the pan and keep aside.
- Turn on the oven, air circulation, 200° C, rack set at the middle.
- Take an oven proof dish, about 25x40cm and add the cherry tomatoes along with the shallots, garlic, oregano, thyme and chili flakes. Pour 60ml of the oil and mix well.
- Make some space in the middle and place the 2 blocks of feta on top of each other. Pour over the feta the remaining oil and put in the oven to be baked for 45’ and until feta has softened and the tomatoes have burst.
- In the meantime, in a large pot bring the water to a boil on high heat adding a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook according to suggested time on the box of the pasta less 1½’. Reserve 1 cup of cooking water.
- Remove the dish from the oven, mash the feta, mix well and season with the salt and pepper. Strain the pasta and return to the dish with the feta and cherry tomatoes. Add the capers and olives and pour ½ cup of the reserved pasta water while mixing well. If needed to loosen the sauce more then add some of the remaining pasta water.
- Toss in the pine nuts, drizzle a bit of olive oil, crack some more black pepper, sprinkle more oregano leaves, and serve.
