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Easy baked feta and tomato orecchiette pasta recipe
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Elevate your baked feta pasta with creamy Greek or Danish feta, fresh basil, and zesty lemon.
Ingredients:
  • 200g pkt Danish feta
  • 1 long fresh red chilli, thinly sliced
  • 1/2 tsp fennel seeds
  • 1/2 lemon, rind finely grated, juiced
  • 125.00 ml fresh basil leaves
  • 80ml (1/3 cup) extra virgin olive oil, plus extra, to serve
  • 400g dried orecchiette pasta
Instructions:
  • Preheat the oven to 200C/180C fan forced. Arrange feta in the center of a large, shallow ovenproof casserole dish. Surround the feta with tomatoes and sprinkle with chili, fennel seeds, lemon zest, and basil. Drizzle with olive oil, season with salt and pepper. Bake for 20 minutes until tomatoes are tender.
  • Cook pasta in a large saucepan of salted boiling water according to packet instructions until al dente. Save 1/3 cup of the cooking liquid before draining.
  • Coarsely mash the feta using a fork, then mix in the pasta and reserved cooking liquid until well combined. Finish by drizzling with extra oil and seasoning with pepper before serving.

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