Baked Feta Pasta Recipe with Mint
An easy baked feta pasta dish with a fragrant mint-and-chilli twist. Cherry tomatoes, garlic cloves, and a whole block of feta are baked together in olive oil until golden, then crumbled into a silky sauce and tossed with spaghetti. Ready in 35 minutes.
Servings: 2 people
Calories: 618kcal
Ingredients
- ¼ cup olive oil extra virgin
- 250 grams cherry tomatoes or ripe tomatoes
- 2 garlic cloves sliced lengthwise
- 100 grams feta cheese block
- 1 teaspoon chilli flakes or 2 bird's eye chillies
- 1 teaspoon dried mint (see notes)
- 200 grams spaghetti
- water as required to boil pasta
- salt to boil pasta
Instructions
- Preheat oven to 200°C. Drizzle some of the olive oil into a baking dish. Add the cherry tomatoes and sliced garlic cloves and toss to coat. Place the block of feta in the centre. Sprinkle the dried mint and red pepper flakes over the feta, then drizzle with a little more olive oil.¼ cup olive oil, 250 grams cherry tomatoes, 2 garlic cloves, 100 grams feta cheese, 1 tsp chilli flakes, 1 tsp dried mint
- Bake in the preheated oven in the middle rack for 30 to 35 minutes or until the edges of the feta are golden. Watch closely, as it can catch quickly.
- Meanwhile, bring a pot of water to a boil on high heat to cook pasta. I like to keep the pot covered with a lid to quicken the process. Salt your boiling water and cook pasta just until al dente. Before draining, reserve a cup of pasta water, then drain.water as required, salt, 200 grams spaghetti
- Remove the baking dish from the oven. Use a fork to crumble the feta and press the softened tomatoes. Mix to form the sauce. Add the drained pasta and toss well, adding a splash of pasta water if needed. Finish with fresh basil or mint leaves.
Notes
- Dried mint substitute: Dried oregano or thyme works well baked directly onto the feta. Fresh basil or fresh mint can be used as a finish, but should not be added before baking.
- Pepper flakes heat level: Bird's eye chillies give a sharper heat than red pepper flakes. Remove them before tossing if you prefer a milder result.
- Pasta water: Reserve before draining, a splash loosens the sauce if needed.
- Leftovers: The sauce keeps well refrigerated for 2 days. Reheat with a splash of water and cook fresh pasta to serve.
- Add chicken: Sliced cooked chicken stirred through at the end makes this a heartier pasta dish.
Nutrition
Calories: 618kcal | Carbohydrates: 67g | Protein: 19g | Fat: 30g
