4 Serves
76 Mins
Preheat your oven to 200°C. In a large baking dish, combine the cherry tomatoes, garlic cloves, and olive oil, tossing well to coat.
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Vitamin E
3 mg / 15 mgVitamin K
29 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
302 µg / 400 µgCalcium
479 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
109 mg / 420 mgPhosphorus
492 mg / 1,250 mgPotassium
617 mg / 4,700 mgSodium
570 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
84 µg / 55 µgFiber
7 g / 28 gSugar
8 g / 50 gSaturated Fat
7 g / 20 gCholesterol
52 mg / 300 mgCaffeine
0 mgNet Carbs
61 gAlcohol
0 g
Place the block of feta cheese in the center of the baking dish, surrounded by the tomato mixture. Drizzle a little extra olive oil over the feta and season with salt and black pepper.
Bake in the preheated oven for 40 to 45 minutes, or until the tomatoes have burst and the feta is soft and golden.
While the sauce is roasting, bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
Remove the baking dish from the oven. Use a fork to mash the softened feta and tomatoes together to create a creamy sauce. Stir in fresh basil leaves.
Drain the pasta using a colander and add it directly to the baking dish. Toss the pasta with the sauce until well coated. Serve immediately with a sprinkle of parmesan cheese.
65
g90
g82
g
French