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Baked Feta Pasta is here to stay, and with a little bit of extra Italian flavor, we’re here for it! We’ve upgraded this dish with a dash of Erbe Italiane de Lusso, an herby seasoning that will transport you to the Italian countryside… from the comfort of your own home!
Recipe created by Micah Siva (@noshwithmicah)
Serves: 6
Ingredients:
2 pound cherry tomatoes1 block feta, vegan if preferred
6 cloves garlic, whole
1/3 cup olive oil
2 tablespoon Erbe Italiane di Lusso
12 ounces rigatoni, or your favorite pasta, gluten free if preferred
Fresh basil, to serve
Directions:
Preheat the oven to 400°F.
Combine tomatoes, feta, garlic, olive oil, and Erbe Italiane Di Lusso in an oven safe baking dish.
Bake for 30 minutes.
Increase heat to 450°F, continue to cook until golden and tomatoes are blistered, about 10 minutes.
Bring a large pot of salted water to boil, cook rigatoni to al dente, reserving 1/3 cup of the pasta water.
Use the back of a spoon to break up feta and tomatoes into a sauce (it’s ok if it’s a little chunky!), add pasta and pasta water, stirring until smooth and creamy, top with fresh basil.
Dig in!
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Cornbread is perfectly at home thickly sliced with eggs for brunch or dunked in a big bowl of chilli, and simply toasted with plenty of salty butter is always a good idea.
