Baked feta pasta recipe
 Try our version of this super simple baked feta pasta – an ideal way to effortlessly feed the family on a weeknight. 200g/7oz feta 500g/1lb 2oz sweet cherry tomatoes 1 large garlic clove, roughly chopped1 tbsp dried mixed herbs 2 tbsp olive oil2 tbsp dry white wine (optional) 400g/14oz dried pasta of choice, such as fusilli 1 small bunch fresh basil, roughly choppedsea salt and freshly cracked black pepper 200g/7oz feta 500g/1lb 2oz sweet cherry tomatoes 1 large garlic clove, roughly chopped 1 tbsp dried mixed herbs 2 tbsp olive oil 2 tbsp dry white wine (optional) 400g/14oz dried pasta of choice, such as fusilli 1 small bunch fresh basil, roughly chopped sea salt and freshly cracked black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Place the block of feta in the centre of a large baking dish and surround with the cherry tomatoes. Sprinkle over the garlic and dried mixed herbs, then drizzle over the oil and white wine, if using. Season generously with salt and freshly cracked black pepper.Bake for 25–30 minutes until the feta is soft and the tomatoes are blistered and starting to caramelise. Meanwhile, cook the pasta according to packet instructions. Once cooked, drain the pasta, reserving 100ml/3½fl oz of the pasta water. Set aside.Remove the baking dish from the oven and use a fork to squash the tomatoes, then stir through the baked feta. Add the reserved pasta water and stir through the tomatoes and feta to make a thick, creamy sauce.Add the pasta to the sauce. Sprinkle in half the basil then stir all the ingredients together. Finish the dish with a crack of black pepper and the remaining basil. Serve straight to the table and enjoy. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the block of feta in the centre of a large baking dish and surround with the cherry tomatoes. Sprinkle over the garlic and dried mixed herbs, then drizzle over the oil and white wine, if using. Season generously with salt and freshly cracked black pepper. Place the block of feta in the centre of a large baking dish and surround with the cherry tomatoes. Sprinkle over the garlic and dried mixed herbs, then drizzle over the oil and white wine, if using. Season generously with salt and freshly cracked black pepper. Bake for 25–30 minutes until the feta is soft and the tomatoes are blistered and starting to caramelise. Bake for 25–30 minutes until the feta is soft and the tomatoes are blistered and starting to caramelise. Meanwhile, cook the pasta according to packet instructions. Once cooked, drain the pasta, reserving 100ml/3½fl oz of the pasta water. Set aside. Meanwhile, cook the pasta according to packet instructions. Once cooked, drain the pasta, reserving 100ml/3½fl oz of the pasta water. Set aside. Remove the baking dish from the oven and use a fork to squash the tomatoes, then stir through the baked feta. Add the reserved pasta water and stir through the tomatoes and feta to make a thick, creamy sauce. Remove the baking dish from the oven and use a fork to squash the tomatoes, then stir through the baked feta. Add the reserved pasta water and stir through the tomatoes and feta to make a thick, creamy sauce. Add the pasta to the sauce. Sprinkle in half the basil then stir all the ingredients together. Add the pasta to the sauce. Sprinkle in half the basil then stir all the ingredients together. Finish the dish with a crack of black pepper and the remaining basil. Serve straight to the table and enjoy. Finish the dish with a crack of black pepper and the remaining basil. Serve straight to the table and enjoy. Recipe tips The white wine is not essential but a great addition to this dish. Use a good quality wine that you can drink and enjoy as the perfect pairing. If you choose not to use the white wine, you might need a touch more pasta water to loosen the sauce. Any type of pasta can be used for this recipe, but a ribbed or spiral variety, such as fusilli, is best to allow it to be well coated in the sauce.