Président® Baked Feta & Tomato Pasta with Basil & Chile Crisp
Say hello to your next culinary obsession! Président® Baked Feta Pasta with Basil & Chile Crisp—the ultimate fusion of creamy, tangy, sweet, and spicy flavors. Each bite is a delightful journey of textures and tastes, making it a standout dish for any occasion.
The baked Président® Feta creates a luscious sauce that pairs perfectly with the sweetness of roasted tomatoes and the aromatic basil. The chile crisp adds just the right amount of heat to take it over the top.
Prep Time
10 minCook Time
30 minServings
6Ingredients
- 4 cups cherry or grape tomatoes
- 1/3 cup extra virgin olive oil plus 1 tbsp to drizzle over cheese
- 1/4 tsp salt
- 1/2 tsp black pepper
- 8 oz block Président® Feta
- 10 oz spaghetti
- 4 garlic cloves halved
Instructions
- Preheat the oven to 400˚F. Add tomatoes to a 9×13 casserole. Add 1/3 cup olive oil, halved garlic cloves, black pepper, and salt. Toss to combine. Make a space in the center and place the block of feta in the baking dish. Drizzle the top with 1 tbsp olive oil and another sprinkle of black pepper. Bake at 400 for 30 minutes until tomatoes start to burst.
- Bring a pot of salted water to a boil and add pasta. Cook according to package instructions, stirring a few times to keep the pasta from sticking. Drain pasta (reserving some cooking water if you decide to add it later).
- In 30 minutes, remove from the oven. Use the back of a large spoon to press the cheese into the olive oil and stir until cheese is well dispersed in the dish. Top with chopped basil.
- Stir in drained cooked pasta. Add reserved pasta water for saucier pasta. Serve warm in shallow pasta bowls. Top with extra basil and chile crisp for a spicy kick.
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Annie Siegfried
Hey! My name is Annie. I’m a food writer and photographer with a passion for blending flavor and nutrition into all my recipes. My goal is to inspire you to cook meals that are not only delicious but also packed with nutrients. The recipes I make are inspired by the people I love most and places I visit. I’m a big supporter of intuitive eating, and against any restrictive diets.
