Greek baked feta and cherry pasta
Ingredients
2 pints cherry or grape tomatoes
5 small shallots peeled and sliced into thick rings or quarters
2 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
1/2-1 tsp harissa powder blend depending on heat tolerance level Can use a blend of smoked paprika and chilli flakes if you don't have harissa.
2-3 thyme sprigs
1 block feta cheese
1/4 cup chopped fresh oregano
(optional) 2 medium garlic cloves minced
Prepared pasta (our family prefers spaghetti) for four reserving 1/2 cup of pasta water (approx 2 oz per person)
Instructions
Preheat the oven to 425F.
Place the tomatoes and shallots into a baking dish that is just large enough to hold everything in one layer, with room for the feta cheese. Drizzle the olive oil over them. Add the salt, pepper, harissa and thyme, and toss to to coat well. Crumble and spread the feta cheese over the dish.
Bake in the oven until the tomatoes are aromatic and starting to burst, and the cheese is softened and creamy, about 30 minutes, depending on your oven. Half way through the baking, add the garlic, sprinkling it evenly over it all.
Remove from the oven and use a fork or tongs to start mix the ingredients until the the juices mix in with the olive oil. Break up some of the tomatoes as well (just watch out for projectile juices!) Add in the oregano. Taste and see if extra salt is warranted.
While the feta is baking prepare your pasta according to the package directions, draining and reserving some of the pasta water. Toss in the drained cooked pasta and combine well. If you find that the consistency is a little thick, feel free to add in some of the reserved pasta water.
Serve with parsley and parm if desired.
Recipe notes
Add a can of drained chickpeas to the dish before baking, for more protein and fibre.
Feel free to use less tomatoes and a smaller baking dish to create a fabulous appetizer. Add chopped olives, and herbs of choice and bake up a great dip for breadsticks or crostini.
