Baked Feta and Tomato Pasta Recipe

Ingredients

• 2x Mainland Feta
• 2x Cherry Tomato Punnet
• 500g Divella Ziti Penne Rigate
• 1 Garlic Bulb (use 4–5 cloves, peeled)
• Olivani Olive Oil (use 4–5 tablespoons)
• Salt and pepper to taste
• Chilli flakes (optional)

Instructions

1. Step 1 — Preheat the oven. Preheat your oven to 200°C fan bake. This temperature is key — hot enough to blister the tomatoes and turn the feta golden but not so high that either burns before the magic happens.
2. Step 2 — Set up the baking dish. Tip the punnets of cherry tomatoes into a medium-to-large baking dish. Scatter the peeled garlic cloves among the tomatoes. Place the blocks of Danish feta in the centre of the dish, right on top of the tomatoes. Drizzle everything generously with Olivani Olive Oil — 4–5 tablespoons over the tomatoes and feta. Season with salt, pepper, and a pinch of chilli flakes if you'd like a little warmth.
3. Step 3 — Bake. Place the dish in the oven and bake for 25–30 minutes until the cherry tomatoes have burst and are jammy and caramelised, and the feta is golden on top and incredibly soft inside. The smell at this point will be absolutely incredible — that's your cue it's nearly ready.
4. Step 4 — Cook the pasta. While the feta bakes, bring a large pot of well-salted water to the boil. Add the Divella Penne Rigate and cook according to packet instructions until al dente — around 10–11 minutes. Before draining, scoop out a cup of starchy pasta water and set aside. Drain and set aside.
5. Step 6 — Combine. Remove the baking dish from the oven. Using a fork or spoon, mash the feta and burst tomatoes together directly in the dish, stirring everything into a rough, creamy, intensely flavoured sauce. Add the drained penne to the dish and toss to coat — add splashes of the reserved pasta water to loosen the sauce and help it cling to every piece of pasta.
6. Step 7 — Serve. Divide between four bowls and serve.