Author: Chris Wormald
Overview:
Prep Time: 5 minutes | Cook Time: 30 minutes | Serves 2-4
Est. Calories per serving: 325-650
Ingredients:
- 1/2 bag of Kaslo Sourdough Linguine
- 3/4c. Feta (roughly 200g or 1/2 block)
- 3c. Heirloom cherry tomatoes
- 2-3 Garlic cloves
- 1/2 tsp. Chili flakes
- 1 tsp. Dried parsley
- 1/4c. Olive oil
- Fresh Basil
Toppings:
- Fresh Parmesan
- Toasted Pine Nuts
- Cracked Pepper
Optional:
- Spinach/Arugula
- 1/4c. Chopped white onion
- Protein of choice
Instructions:
- Preheat oven to 400°. Put a medium sized pot of water on to boil.
- Rinse tomatoes, mince garlic cloves, chop onion (if using), and transfer all to an oven-safe casserole dish. Pour olive oil over ingredients, and stir well to coat tomatoes.
- Add feta block to the center of dish, and sprinkle generously with dried parsley and chili flakes.
- Bake for 25-30 minutes, until tomatoes are blistered, and falling apart to the touch ( press down gently with a fork to test – take extra care not to splash piping hot tomato juice!). Keep warm in the oven until pasta is ready.
- Cook pasta according to package instructions, about 6-8 minutes. Strain, and pour hot pasta directly into casserole dish on stovetop.
- Stir pasta well, spreading the baked feta and tomato mixture throughout the Linguine to evenly coat. Serve immediately, with plenty of fresh basil, pepper, and crusty bread for sopping up every last bit of baked feta sauce!
