Ingredients
Serves 4-6
| 2 pints | cherry tomatoes | |
| ½ cup | Pastene Extra Virgin Olive Oil, divided | |
| 1 tsp | Pastene Minced Garlic | |
| ½ tsp | sea salt, plus more for the pasta water | |
| 8 oz | feta cheese block | |
| ½ tsp | black pepper | |
| ¼ tsp | red pepper flakes | |
| 12 oz | Pastene Gluten Free Penne Rigate | |
| fresh basil |
Directions
Prep time: 15 minutes | Cook time: 40 minutes
- Preheat oven to 400° F.
- Combine the tomatoes, ¼ cup olive oil, garlic, and ½ teaspoon salt in a 9 by 12 baking dish. Toss to coat.
- Place the feta in the middle of the dish, pushing the tomatoes to the side so that the cheese is sitting right on the baking dish and not on the tomatoes. Sprinkle on the pepper and red pepper flakes. Pour ¼ cup of olive oil all over. Bake for 40 minutes or until the tomatoes burst.
- While the tomatoes and cheese bake, bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1 cup of liquid, then drain well and set aside.
- When the tomatoes and cheese are done, mash them together with a fork. Add the pasta and mix, adding some of the pasta water if the mixture seems too dry. Top with fresh basil and serve.
By: Simply Gluten Free Magazine
