Gluten-Free Baked Feta & Tomato Pasta
No chopping, simple preparation, and flavorful comfort food – that’s the name of the game with this delicious Gluten-Free Baked Feta & Tomato Pasta recipe.
This recipe is bursting with fresh Italian flavors – literally! The cherry tomatoes burst into the baked feta and the two marry into a creamy sauce. If you buy garlic that’s already minced, like I used for this (I used Pastene’s minced garlic) then that means no chopping! I also used Pastene’s gluten-free penne pasta, which has excellent taste and texture.
This dish is simple enough for a weekday dinner or special enough to serve to guests. For added protein, stir in some chopped salami or cooked chicken or perhaps serve it with a side salad and top the salad with protein like chicken or steak strips.
Check out more gluten-free Italian recipes!
Gluten-Free Baked Feta & Tomato Pasta
Ingredients
- 2 pints cherry tomatoes
- ½ cup olive oil , divided
- 1 teaspoon Pastene minced garlic
- Kosher or fine sea salt
- 1 (8 ounce) block feta cheese
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
- 1 (12 ounce) bag Pastene gluten free penne
- Fresh basil
Instructions
- Preheat oven to 400 degrees. Combine the tomatoes, ¼ cup olive oil, garlic, and ½ teaspoon salt in a 9 by 12 (or similar) baking dish. Toss to coat. Place the feta in the middle of the dish, pushing the tomatoes to the side so that the cheese is sitting right on the baking dish and not on the tomatoes. Sprinkle on the pepper and red pepper flakes. Pour ¼ cup of olive oil all over. Bake for 40 minutes or until the tomatoes burst.
- While the tomatoes and cheese bake, bring a large pot of heavily salted water to a boil. Cook the pasta according to the package directions. Drain, reserving some of the pasta cooking liquid.
- When the tomatoes and cheese are done, mash them together with a fork. Add the pasta and mix, adding some of the pasta water if the pasta seems too dry. Top with fresh basil and serve.
Nutrition
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