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Easy Weeknight: Pasta With Baked Feta & Tomatoes

A block of feta, some cooked beans, and a pint of little guys make magic in the oven for a quick delicious dinner.


1 block feta
2 cloves garlic, minced
1 pint little guys, roughly chopped
2 T olive oil
salt & red pepper flakes, to taste
1/5 t dried oregano
1.5 cup cooked chick peas or other bean
1 - 2 handfuls finely chopped kale or spinach
1/2 bunch basil, shredded

1/4 cup pickled red cabbage, sunshine pickles
1 lb dried pasta or box of fresh

1 cup pasta cooking water, reserved

Preheat oven to 400 and put a large pot of water on to boil if using dried pasta.

Put feta in the center of a 9x13 pan and scatter the tomatoes, garlic, shredded kale or spinach and oregano around it.

Drizzle with plenty of olive oil, salt & red pepper flakes.

Stir, then put into oven to cook.

After 10 minutes, remove and add the cooked chick peas or beans and whatever briny items you are adding, mix in with the tomatoes, and return to the oven.

When your pasta is almost ready, scoop out a cupful of the starchy water and set aside.

Drain pasta and remove feta from the oven.

Add the pasta water a little at a time, stirring and coaxing the cheese to form a thick sauce with the tomato juices and pasta water.

Add the shredded fresh basil, if you have it.

Add the pasta and mix thoroughly; sprinkle on some grated gouda if you need another salty kick.