MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: One-Pan Feta Pasta w/Cherry Tomatoes
 Categories: Vegetables, Herbs, Chilies, Pasta
      Yield: 4 servings

      2 pt Cherry tomatoes
      5 cl Garlic; peeled, left whole
      5    Thyme sprigs
      2    Rosemary sprigs
  1 1/2 ts Kosher salt
    1/2 c  Cup extra-virgin olive oil;
           - more to serve
      8 oz Feta
    1/2 ts Black pepper; more to serve
        pn Red-pepper flakes
     12 oz Short pasta; such as
           - farfalle, campanelle, rotini
           - or cavatappi
      3 c  boiling water
      1 c  torn basil leaves
           Flaky sea salt; to serve

  Set oven @ 400°F/205°C.

  In a shallow 2 quart casserole or gratin dish, or an
  11-by-7-inch baking dish, combine tomatoes, garlic,
  thyme, rosemary and 3/4 teaspoon salt. Toss with 1/4 cup
  of the olive oil to coat. Place the feta in the middle
  of the dish, and top with the remaining 1/4 cup olive
  oil. Sprinkle the black pepper and red-pepper flakes
  over everything. Bake for about 40 minutes, until the
  garlic has softened and the tomatoes have burst their
  skins.

  Add the pasta to the pan in an even layer and sprinkle
  with remaining 3/4 teaspoon salt. Pour the boiling water
  on top. Using a wooden spoon or spatula, carefully
  submerge pasta. Cover tightly with foil and bake until
  pasta is al dente, 17 to 19 minutes. Remove from oven
  and let the pasta stand, covered, for 5 to 10 minutes to
  absorb the excess liquid.

  Stir in basil until everything is well incorporated, and
  the tomatoes and cheese create a creamy sauce. When
  serving, top with more black pepper, oil and flaky sea
  salt.

  Recipe from: Jenni Hayrinen

  Adapted by: Melissa Clark

  Yield: 4 servings

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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