As a seasoned home cook with years of experimenting in the kitchen, I've mastered countless pasta dishes. If you've savored our Pasta Puttanesca, you'll love this vibrant baked feta pasta with tomatoes. This simple recipe delivers bold Mediterranean flavors, evoking sunny coastal holidays in every bite.
3 cloves garlic
4 sprigs thyme
500 g cherry tomatoes
10 Kalamata olives (pitted)
4 tbsp olive oil
1 pinch sea salt and pepper
1 pinch sugar
150 g feta cheese
1 lemon
250 g spaghetti
6 basil leaves
Peel the garlic and slice into thin strips. Strip the thyme leaves from the stems and roughly chop.
Preheat the oven to 180°C fan (convection).
Wash and drain the cherry tomatoes. In a large ovenproof skillet, toss them with the garlic, thyme, olives, olive oil, salt, pepper, and sugar. Place the feta in the center. Zest the lemon over the tomatoes. Bake on the middle rack for about 30 minutes until bubbly and golden.
Ten minutes before the end, cook the spaghetti according to package instructions.
Remove the skillet from the oven and mash the feta with a fork to create a creamy sauce. Toss in the drained spaghetti until well coated. Divide between plates, garnish with torn basil leaves, and serve immediately.
