Description
A creamier, saucier take on the viral tomato and feta pasta bake, with no cream required. The pasta finishes cooking right in the sauce, releasing its starch for a silky, clinging result.
Ingredients
- 1 (8 oz) block feta
- 2 pints cherry or grape tomatoes
- ⅓ cup olive oil
- 2 tablespoons tomato paste
- 1 garlic clove, grated
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- 12 oz penne (a high-protein pasta like Brami or Goodles for steady blood sugar)
- 1 cup reserved pasta water
- ½ cup fresh basil, torn
- Flaky salt, to finish
Instructions
- Preheat the oven to 400°F. In a baking dish, toss the tomatoes, olive oil, tomato paste, grated garlic, salt, and black pepper until coated. Clear a space in the center, nestle in the feta.
- Bake for 30 minutes, uncovered, until the tomatoes soften and start to burst.
- Meanwhile, boil the pasta in well-salted water until about 2 minutes shy of al dente. Reserve at least 1 cup of pasta water, then drain.
- Remove the dish from the oven. Mash the feta, tomatoes, and garlic together into a rough sauce.
- Stir in the drained pasta and 1 cup of reserved pasta water. It might look watery, but trust the process. Cover with foil and bake 8 minutes more, until the pasta is tender and the sauce is creamy.
- Fold in the basil, adjust salt to taste, and finish with flaky salt. Serve warm.
Notes
Nutrition facts based on using Brami protein pasta
Nutrition
- Serving Size: 1
- Calories: 397
- Sugar: 4.3 g
- Sodium: 451.4 mg
- Fat: 20 g
- Carbohydrates: 42.2 g
- Fiber: 6.5 g
- Protein: 16.8 g
- Cholesterol: 22.3 mg
