Pasta with Feta and Tomatoes
Roasted tomatoes are the star of this pasta with feta and tomatoes, and salty feta brings punchy flavor and texture.
Servings: 4 servings
Calories: 664kcal
Ingredients
- 7 tomatoes , medium tomatoes, quartered
- 1 red onion , roughly sliced
- 3 tablespoons extra virgin olive oil , plus oil for coating pan
- 1 teaspoon dried basil , or use oregano, herbs du Provence, thyme, or a mixture
- ¼ teaspoon fine sea salt
- 1 cup crumbled feta cheese
- 1 teaspoon black pepper
- 1 pound ziti , or pasta of choice
Instructions
- Heat oven to 375℉. Lightly oil a large baking dish with olive oil and spread tomatoes and sliced onion in a large baking dish. Drizzle with 1 tablespoon of the olive oil, dried herbs, and salt. Place in the oven and roast for about 45 minutes to one hour, until onion is slightly caramelized and tomatoes are soft and juicy. Watch so the onion does not burn. You want the tomatoes juicy but not too juicy; in other words they’re just slightly becoming a bit wizened but not yet dry.
- When tomatoes and onion are cooked to your liking, turn off the oven (leave the pan inside). Boil a large pot of salted water, then cook pasta according to its package directions.
- Drain pasta, reserving a bit of the cooking water, and place in a large bowl. Add the tomatoes and onion, the feta cheese, and a little of the reserved cooking water. Stir to combine. Add the remaining two tablespoons of olive oil and the fresh-ground pepper and stir gently to incorporate. Salt to taste.
- Serve warm or at room temperature.
Nutrition
Calories: 664kcal | Carbohydrates: 98g | Protein: 22g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 33mg | Sodium: 592mg | Potassium: 840mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1956IU | Vitamin C: 32mg | Calcium: 245mg | Iron: 3mg