Baked Feta Pasta

When the Oven Does the Work

There is a particular kind of patience required when you slide a dish into the oven and simply wait. No stirring, no adjusting — just the slow collapse of tomatoes into something soft and abundant, and a block of feta quietly surrendering its edges to gold. Baked feta pasta became a phenomenon for a reason: it rewards stillness. It asks very little of you and returns something genuinely tender. This is the kind of weeknight ritual that feels, somehow, like a small act of care.

Ingredients

• 1 pint (10oz) cherry tomatoes
• 1 small yellow onion, chopped
• 2 garlic cloves, minced
• Alessi San Marzano Peeled Tomatoes (4-5 tomatoes, hand-crushed)
• 1/2 cups Alessi Extra Virgin Olive Oil
• pinch crushed red pepper flakes (optional)
• Alessi Sea Salt and Black Peppercorns, to taste
• 8 ounces Vigo Feta Cheese
• 16 ounces Alessi Organic Penne
• fresh basil (to garnish)

Instructions

1. Preheat oven to 400°.
2. In a large ovenproof skillet or medium baking dish, combine cherry tomatoes, onion, garlic, Alessi San Marzano Tomatoes (crushed before adding) and 1/4 cup Alessi Extra Virgin Olive Oil.
3. Season with sea salt and red pepper flakes to taste and toss to combine.
4. Place Vigo Feta cheese block into center of tomato mixture and drizzle top with remaining 1/4 cup Alessi Extra Virgin Olive Oil.
5. Bake for 40 to 45 minutes, until tomatoes are bursting and feta is golden on top.
6. Meanwhile, in a large pot of salted, boiling water, cook Alessi Organic Penne according to package instructions.
7. Reserve 1/2 cup pasta water before draining.
8. Remove baked feta and tomato mixture from the oven and stir the ingredients until well combined.
9. Add penne to combined ingredients and toss to combine.
10. Gradually add reserved pasta water as needed until desired consistency is reached.
11. Garnish with basil and additional crushed red pepper (to taste) before serving.