A penne for your thoughts about this Greece-meets-Italy recipe, Chef! Crumblings of golden baked feta with baby tomatoes, onion, oregano & garlic coat al dente penne pasta. A sunflower & pumpkin seed green salad brings the freshness to this inspired international dish.
Baked Feta Penne Pasta
Baked Feta Penne Pasta
with baby tomatoes & fresh basil
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Tomatoes
- Cucumber
- Dried Chilli Flakes
- Dried Oregano
- Fresh Basil
- Garlic Clove
- Garlic Cloves
- Onion
- Onions
- Penne Pasta
- Pumpkin & Sunflower Seed Mix
- Salad Leaves
- Traditional Feta Blocks
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
OVEN-ROASTED VEG & FETA
Preheat the oven to 200°C. In an ovenproof dish, combine the rinsed baby tomatoes, the diced onion, the grated garlic, the oregano, the chilli flakes (to taste), seasoning, and a drizzle of oil. Spread out in a single layer and place the drained feta in the center. Drizzle the feta with oil and bake in the hot oven until the tomatoes have burst and the feta is lightly golden, 25-30 minutes.
PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
SEEDS & SALAD
Place the pumpkin & sunflower seed mix in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. In a salad bowl, toss together the shredded salad leaves, the diced cucumber, the toasted seeds, a drizzle of olive oil, and seasoning.
COAT THE PASTA
Once the feta & tomatoes are done, mash with a fork or potato masher. Add to the pot with the drained pasta and mix until fully combined. Add the reserved pasta water in 5ml increments if you would like a saucier consistency and season.
GOOD, BETTER, FETA.
Bowl up the feta pasta and sprinkle over the torn basil. Side with the fresh salad. Great work, Chef!
Baby Tomatoes - 80g
Onion - 1
Garlic Clove - 1
Dried Oregano - 5ml
Dried Chilli Flakes - 5ml
Traditional Feta Blocks - 100g
Penne Pasta - 100g
Pumpkin & Sunflower Seed Mix - 10g
Salad Leaves - 20g
Cucumber - 50g
Fresh Basil - 3g
OVEN-ROASTED VEG & FETA
Preheat the oven to 200°C. In an ovenproof dish, combine the rinsed baby tomatoes, the diced onion, the grated garlic, the oregano, the chilli flakes (to taste), seasoning, and a drizzle of oil. Spread out in a single layer and place the drained feta in the center. Drizzle the feta with oil and bake in the hot oven until the tomatoes have burst and the feta is lightly golden, 25-30 minutes.
PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
SEEDS & SALAD
Place the pumpkin & sunflower seed mix in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. In a salad bowl, toss together the shredded salad leaves, the diced cucumber, the toasted seeds, a drizzle of olive oil, and seasoning.
COAT THE PASTA
Once the feta & tomatoes are done, mash with a fork or potato masher. Add to the pot with the drained pasta and mix until fully combined. Add the reserved pasta water in 5ml increments if you would like a saucier consistency and season.
GOOD, BETTER, FETA.
Bowl up the feta pasta and sprinkle over the torn basil. Side with the fresh salad. Great work, Chef!
Baby Tomatoes - 160g
Onion - 1
Garlic Clove - 1
Dried Oregano - 10ml
Dried Chilli Flakes - 10ml
Traditional Feta Blocks - 100g
Penne Pasta - 200g
Pumpkin & Sunflower Seed Mix - 20g
Salad Leaves - 40g
Cucumber - 100g
Fresh Basil - 5g
OVEN-ROASTED VEG & FETA
Preheat the oven to 200°C. In an ovenproof dish, combine the rinsed baby tomatoes, the diced onion, the grated garlic, the oregano, the chilli flakes (to taste), seasoning, and a drizzle of oil. Spread out in a single layer and place the drained feta in the center. Drizzle the feta with oil and bake in the hot oven until the tomatoes have burst and the feta is lightly golden, 30-35 minutes.
PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
SEEDS & SALAD
Place the pumpkin & sunflower seed mix in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. In a salad bowl, toss together the shredded salad leaves, the diced cucumber, the toasted seeds, a drizzle of olive oil, and seasoning.
COAT THE PASTA
Once the feta & tomatoes are done, mash with a fork or potato masher. Add to the pot with the drained pasta and mix until fully combined. Add the reserved pasta water in 5ml increments if you would like a saucier consistency and season.
GOOD, BETTER, FETA.
Bowl up the feta pasta and sprinkle over the torn basil. Side with the fresh salad. Great work, Chef!
Baby Tomatoes - 240g
Onions - 2
Garlic Cloves - 2
Dried Oregano - 15ml
Dried Chilli Flakes - 15ml
Traditional Feta Blocks - 200g
Penne Pasta - 300g
Pumpkin & Sunflower Seed Mix - 30g
Salad Leaves - 60g
Cucumber - 150g
Fresh Basil - 8g
OVEN-ROASTED VEG & FETA
Preheat the oven to 200°C. In an ovenproof dish, combine the rinsed baby tomatoes, the diced onion, the grated garlic, the oregano, the chilli flakes (to taste), seasoning, and a drizzle of oil. Spread out in a single layer and place the drained feta in the center. Drizzle the feta with oil and bake in the hot oven until the tomatoes have burst and the feta is lightly golden, 30-35 minutes.
PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
SEEDS & SALAD
Place the pumpkin & sunflower seed mix in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. In a salad bowl, toss together the shredded salad leaves, the diced cucumber, the toasted seeds, a drizzle of olive oil, and seasoning.
COAT THE PASTA
Once the feta & tomatoes are done, mash with a fork or potato masher. Add to the pot with the drained pasta and mix until fully combined. Add the reserved pasta water in 5ml increments if you would like a saucier consistency and season.
GOOD, BETTER, FETA.
Bowl up the feta pasta and sprinkle over the torn basil. Side with the fresh salad. Great work, Chef!
Baby Tomatoes - 320g
Onions - 2
Garlic Cloves - 2
Dried Oregano - 20ml
Dried Chilli Flakes - 20ml
Traditional Feta Blocks - 200g
Penne Pasta - 400g
Pumpkin & Sunflower Seed Mix - 40g
Salad Leaves - 80g
Cucumber - 200g
Fresh Basil - 10g
Woolies Products in this dish
