Baked Feta Pasta


  1. Heat the oven to 180 fan. Chuck the tomatoes, garlic and chilli into a roasting dish and add the olive oil, pepper flakes, oregano and a good pinch of salt and mix together. Nestle the feta into the middle and flip it a few times to get coated in the oil. Roast for 30-35 minutes until everything is super soft.
  2. Meanwhile, cook the pasta in a large pan of boiling water for 10-12 minutes or until al dente. Scoop out some of the pasta water using a heat proof jug and then drain.
  3. Squeeze the garlic out of the skins and cut the top off the chilli. Lightly mash both with the side of a knife and then return to the dish the tomatoes and feta. Add the sun-dried tomato pesto and lemon and mash everything together until you have a creamy sauce.
  4. Chuck the pasta, 80ml of the pasta water and most of the tarragon into the sauce and toss together. Add more pasta water if it needs it so you have a lovely glossy sauce. Divide the pasta between four serving bowls and serve immediately with the remaining tarragon and extra chilli flakes.


Serves 6

500g cherry tomatoes
4 cloves garlic skin on
1 red chilli
2 tbsp olive oil
2 tsp Turkish pepper flakes, plus extra for serving
2 tsp dried oregano
200g block of feta
500g gemelli pasta
The juice of ½ a lemon
2 tbsp sun dried tomato pesto
A small handful of roughly chopped tarragon leaves
Sea salt

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