Originally called UuniFetaPasta, this simple yet deliciously indulgent dish caused a feta shortage in Finland due to its immense popularity.
- 300 grams baby tomatoes
- ⅓ cup olive oil
- 1 garlic clove, grated
- ½ tsp. dried origanum
- 2 wheels feta
- 500 grams penne pasta
- ½ cup basil
PREHEAT oven to 200℃.
TOSS tomatoes, ¼ cup olive oil, garlic and origanum in an oven-proof dish and season with salt and pepper. Arrange the wheels of feta in the middle of the tomatoes and drizzle over the remaining olive oil.
BAKE for 30-40 minutes or until tomatoes have burst and feta has melted.
COOK pasta according to package instructions. Drain, reserving ¼ cup of the pasta water. Mix the pasta and pasta water into the tomatoes. Top with basil and enjoy.
TIP: Tomatoes can often produce an acidic flavour while cooking. To offset this, add 1 – 2 tsp. of brown sugar to the sauce.