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feta & tomatoes
Prep Time10 minutes
Cook Time30 minutes
Servings: 2
ingredients:
  • 400 g tomatoes
  • 200 g feta
  • 1 clove of garlic (finely chopped)
  • 1 tsp herbs of Provence (dried)
  • 2 tbsp olive oil
  • salt & pepper (to taste)
  • some fresh basil leaves
  • 150 g pasta
equipment:
  • casserole (about 14 x 20 cm / 1300 ml)
how to:
  • Preheat the oven to 175° C w/ fan.
  • Clean & trim & cut the tomatoes in halves. Squeeze out the seeds/pits.
  • Put everything (except of the pasta) in the casserole. The feta is on top. Bake in the oven for about 30 min.
  • In the meantime cook the pasta in salted water according to the instruction on the package.
  • Share the cooked & drained pasta on 2 plates.
  • Add the tomato feta mess on top & serve w/ fresh basil leaves.
Notes
Tomatoes: I had small cherry tomatoes. You may work w/ any other tomatoes.
Squeezing tomatoes: I squeeze out the seeds/pits - you may skip this step.
Feta: I worked w/ feta made from 100% ewe's milk. You may also work w/ feta made w/ ewe's milk & goat's milk.