Feta pasta

Method

1. 1

   Fill the dish

   Put 150 gfeta in the middle of a small baking dish. Scatter 400 gcherry tomatoes and 5 clovesgarlic around it, sprinkle with 1 tsporegano and grind over black pepper. Drizzle everything with 4 tbspolive oil.

   Use good-quality feta — alongside the tomatoes, it's the soul of the dish.

2. 2

   Bake

   Put it in the oven at 200°C.

   Start Reset Bake 15:00

   0:0015 min
3. 3

   Brown the top

   Then turn the oven up to 230°C, switch to the grill setting if you have one, and brown the top.

4. 4

   Cook the pasta

   Meanwhile, cook 300 gpenne. Drain it, but keep 100 ml of the cooking water.

   Use a short pasta — penne, fusilli or similar — not spaghetti, because the sauce won't cling to it.

5. 5

   Mash

   When the tomatoes and the top of the feta have browned, take the dish out of the oven. Break up the feta with a fork and squash the tomatoes (you can set a few aside for serving). Don't purée them completely; it's best when they stay half whole.

6. 6

   Mix

   Add 1 bunchfresh basil, then the pasta and the reserved cooking water, and toss everything together well.

7. 7

   Season

   Taste to see if it needs salt. The feta and the cooking water are both salty, so it may not need any and you can serve it straight away.

Source: Kárai Dávid