Baked Feta Tomato Pasta

Method

1. 1

   Heat the oven

   Heat the oven to 200°C (180°C fan, 400°F) and allow it to reach temperature, about 15 minutes.

2. 2

   Arrange the tomatoes and feta

   Put the tomatoes and garlic in a snug 1.5 to 2 litre baking dish. Set the feta in the centre, drizzle with oil, then scatter with chilli flakes, oregano and pepper.

3. 3

   Roast

   Roast at 200°C (180°C fan, 400°F) for 30 to 35 minutes, until the tomatoes have burst and slumped and the feta is soft with golden edges.

4. 4

   Cook the pasta

   While the tomatoes roast, bring 3 litres of water to a boil over high heat, stir in 27 g salt until dissolved, then cook the pasta for the packet time until al dente; reserve 250 ml pasta water and drain.

5. 5

   Mash the sauce

   Remove the dish from the oven. The garlic may be very hot, so use a fork to squeeze the cloves from their skins into the dish; discard the skins.

6. 6

   Mash the sauce

   Mash the garlic, feta and tomatoes with a fork until creamy and chunky.

7. 7

   Toss and season

   Add the drained pasta and 60 ml reserved pasta water to the hot sauce and toss until coated, adding more water gradually if needed; taste and adjust seasoning, then fold in the basil and serve immediately.

Tips

• Use a small baking dish that holds the tomatoes and feta fairly snugly so they roast jammy rather than spread thinly.
• Salt the pasta water to 9 g per litre; feta also adds salt, so taste the finished sauce before adding any more.
• Add reserved pasta water gradually until the sauce coats the pasta.

Swaps

• Use rigatoni instead of fusilli, or the other way round.
• Use 1 tablespoon chopped fresh oregano instead of dried, adding it after roasting.

Storing

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently until steaming hot, adding a splash of water to loosen the sauce.