Baked Feta & Cherry Tomato Pasta

Creamy, comforting, and full of Mediterranean flavor, our Baked Feta & Cherry Tomato Pasta brings together roasted cherry tomatoes, tender pasta, fresh basil, and a block of baked feta that melts into a rich, flavorful sauce. Finished with Anibal Heritage Organic Olive Oil, this easy dish is perfect for a simple lunch, a cozy dinner, or a beautiful oven-baked meal to share.

Ingredients:

• 250 g rigatoni or other short pasta
• 200 g block feta cheese
• 300–400 g cherry tomatoes
• 3 tbsp Anibal Heritage Organic Olive Oil
• 2 garlic cloves, minced
• 1/2 tsp chili flakes
• 2 tbsp fresh basil, chopped
• Salt, to taste
• Freshly ground black pepper, to taste
• Extra basil leaves, for garnish

Instructions:

1. Preheat the oven to 200°C / 400°F.
2. Place the cherry tomatoes in a baking dish. Add the minced garlic, chili flakes, a little salt, black pepper, and 2 tablespoons Anibal Heritage Organic Olive Oil. Toss gently.
3. Place the block of feta in the center of the dish and drizzle with the remaining 1 tablespoon Anibal Heritage Organic Olive Oil.
4. Bake for 30 to 35 minutes, until the tomatoes are soft and blistered and the feta is warm and slightly golden.
5. Meanwhile, cook the pasta in salted boiling water until al dente. Drain and reserve a little pasta water if needed.
6. Remove the baking dish from the oven and stir the baked feta and tomatoes together to create a creamy sauce.
7. Add the cooked pasta and chopped basil, then toss until well coated. If needed, add a small splash of pasta water to loosen the sauce.
8. Finish with extra basil, a pinch of chili flakes, and freshly ground black pepper before serving.