feta & tomatoes
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 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 - still hot - pasta on 2 plates.
- Add the hot tomato feta mess - maybe after some crushing - on top & serve at once w/ fresh basil leaves.
Notes
Tomatoes: I had small cherry tomatoes. You may also 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 - or only goat's milk.