Recipe: Crumbled Feta and Tomato Pasta

 

Recipe: Crumbled Feta and Tomato Pasta

Ingredients

• 12 Campari tomatoes (or substitute your favorite type of tomatoes)
• 1 4-ounce container of crumbled feta (we use reduced fat crumbled feta)
• 1 Tablespoons of truffle olive oil (or use plain, if you prefer)
• 1/8 teaspoon of salt
• 1/8 teaspoon of garlic salt
• 1 teaspoon of dried basil (if you use fresh, add double the basil)
• 1 teaspoon of dried oregano 
• 1/4 teaspoon of freshly ground black pepper
• 1 box of chickpea Cavatappi or your favorite pasta.

Directions

1.  Preheat oven to 350 degrees and spray an 8"x8" glass baking dish with cooking spray.

2. Wash and chop the tomatoes into small pieces and add to the glass baking dish.

3. Move the tomatoes to the sides do that you have a clear space and pour the crumbled feta.

4.  Drizzle the tomatoes and feta with the truffle olive oil.

5. Sprinkle the salt, garlic salt, dried basil, dried oregano, and freshly ground black pepper on top.

6. Bake for approximately 40 minutes or until the top of the feta is golden brown and the tomatoes look cooked.

7.  While the feta and tomatoes are baking, prepare the pasta according to the instructions on the box.

8. Stir the tomatoes and feta.

9. Toss the feta and tomato sauce with the pasta.

10. Optionally serve with garlic bread.