Spaghetti with baked feta and tomatoes
Spaghetti with baked feta and tomatoes is a gorgeous looking dish – the equivalent to Bruna’s Summer pasta, but with a light hind of orange, just to say ‘Winter is here’.
500 grams mixed cherry tomatoes, halved
3 cloves garlic, crushed
chilli flakes, to taste
½ cup olive oil
1 teaspoon dried oregano
Salt and ground black pepper, to taste
1 orange, finely grated zest and juice
1 lemon, finely grated zest and juice
200 grams feta, sliced into 4
400 grams spaghetti or wheat-free pasta
chili, finely chopped
1 bunch parsley, to serve
Prepare all our ingredients.
Preheat the oven to 190C.
Add the tomatoes, garlic, chili flakes, olive oil, oregano, orange zest and juice, lemon zest and juice, in a large bowl, season with salt and pepper and combine well. Tip it into a large oven pan and nestle the feta among the tomatoes.
Drizzle the feta with the juices and roast for 20 minutes or until the feta is golden and the tomatoes are well colored and starting to collapse.
Meanwhile, bring a large saucepan with salted water to the boil over high heat. Once the water is boiling rapidly, add the spaghetti, give it a stir and bring the water back to the boil. Cook the spaghetti until al dente. Drain and reserve ½ cup of pasta water.
To serve, spoon pasta into serving bowls and top with the tomato-and-feta mixture. Sprinkle with chili, parsley and drizzle with olive oil.