Feta cheese and tomato pasta

Baked feta and tomatoes turn into a simple pasta sauce with basil, black pepper, and a little pasta water.

• 2 cloves of garlic
• 2 packs of cherry tomatoes or baby plum tomatoes (each 250 g)
• 3 tbsp olive oil
• 2 tsp dried oregano or basil
• Salt
• Pepper from the mill
• 2 packs of feta cheese (each 150 g)
• 4 port pasta (preferably spaghetti, 4 port corresponds to approx. 300 g uncooked)
• 20–25 g fresh or frozen basil (25 g corresponds to 1 pot of basil)

Method

1. 1
   Set the oven to 225°C.
2. 2
   Peel and grate the garlic.
3. 3
   Mix the tomatoes with garlic, olive oil and oregano in a baking dish.
4. 4
   Season with salt and pepper.
5. 5
   Place the feta cheeses next to each other in the center of the mold.
6. 6
   Put the mold in the middle of the oven for 20–25 minutes.
7. 7
   Put on a saucepan with water for the pasta.
8. 8
   Cook the pasta according to the instructions on the package.
9. 9
   Drain the pasta, but save about 1 dl of the cooking water (for 4 servings).
10. 10
    Mix/mash the feta cheese and the tomatoes in the baking dish, so that it becomes a sauce.
11. 11
    Mix the pasta into the sauce, dilute if necessary. with boiling water, a little at a time, until the pasta has a creamy consistency.
12. 12
    Season to taste with salt and pepper.
13. 13
    Place basil leaves on top and serve the pasta.