The baked feta and cherry tomato pasta is a tasty and easy-to-make main course, perfect to enjoy hot or cold. This pasta sauce, made with cherry tomatoes and feta, seasoned with oil and aromatic herbs and baked, has been circulating online for quite some time. As soon as I saw it, I immediately thought I should propose it to you too! However, I wanted to try a different and original version, also using eggplant. The result was mouth-watering and everyone loved it! In short, the cherry tomatoes and eggplant are baked with oil and marjoram, and this tasty sauce is added to the pasta along with coarsely crumbled feta. You can enjoy this main dish hot or prepare it in advance and enjoy it cold at the beach or for an office lunch. What do you say, shall we prepare it together? Then follow me in the kitchen, because the baked feta and cherry tomato pasta will be ready in a click!
If you are interested in other quick summer main course recipes, also read:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
- Energy 238.76 (Kcal)
- Carbohydrates 23.65 (g) of which sugars 6.56 (g)
- Proteins 7.63 (g)
- Fat 13.16 (g) of which saturated 4.43 (g)of which unsaturated 1.63 (g)
- Fibers 3.52 (g)
- Sodium 1,956.75 (mg)
Indicative values for a portion of 408 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz pasta
- 1 2/3 cups water
- 1 tsp coarse salt
- 1 black oval eggplant
- 6 1/3 oz cherry tomatoes
- 3 1/2 oz feta
- 2 tbsps extra virgin olive oil
- salt (to taste)
- marjoram (to taste)
Tools
- Pressure Cooker
- Baking Dish
- Cutting Board
- Knife
- Basin
Steps
First, clean the cherry tomatoes and cut them in half. Then wash the eggplant, slice it, and cut it into strips and then cubes. This will speed up the cooking process. Transfer the vegetables into a baking dish, add some marjoram, drizzle with oil, and season with salt. Mix and bake at 350 °F for 15 minutes. You can replace the marjoram with other herbs of your choice if you prefer.
Meanwhile, cook the pasta in plenty of salted water or in a pressure cooker. In this case, place the pasta with water and coarse salt in the cooker, close it, and bring to maximum heat. From the start of the whistle, cook for 4 minutes. Cooking times are indicative as they depend on the type of pot you have. In any case, you should halve the cooking times stated on the package. When the pasta is cooked, drain it and transfer it to a basin with a drizzle of oil and let it cool if you want to enjoy this main course cold. Otherwise, immediately add the cherry tomato and eggplant sauce, coarsely crumbled feta, and mix.
Baked feta and cherry tomato pasta is ready! Add another sprinkle of marjoram if you prefer and serve.
Variations and Tips
Baked feta and cherry tomato pasta can be stored in the fridge in a container with a lid for one or two days and consumed cold. You can replace the eggplants with zucchini if you prefer.
