Baked Kalamata and Feta Pasta

Yield
5 Servings
Preparation time
15 minutes
Cooking time
50 minutes
Total time
1 hour, 5 minutes
Ingredients
16 ounces grape tomatoes
1 shallot (sliced vertically)
3 garlic cloves (smashed, up to 5 cloves)
1 cup Kalamata olives (pitted)
  14-ounce can quartered artichoke hearts (drained)
1⁄4 cup olive oil
8 ounces block of feta cheese
1⁄4 teaspoon crushed red pepper flakes
1⁄4 teaspoon salt
1⁄4 teaspoon pepper
10 ounces rotini pasta
  fresh parsley for garnishing (optional)
Instructions

Preheat oven to 400 F. In a large ovenproof baking dish, toss together the tomatoes, shallot, garlic, olives, artichoke hearts, and most of the olive oil. Place feta into the center of tomato mixture and drizzle top with remaining olive oil. Sprinkle entire dish with crushed red pepper, salt, and pepper. Bake 45 to 50 minutes, until tomatoes are bursting and feta is golden on top. Let cool for a few minutes.

Meanwhile, cook pasta according to package instructions. Reserve some of the pasta water before draining. When feta and olive mixture has cooled down a little, stir together with a bit of the pasta water to make a sauce. Toss pasta with feta/olive sauce, sprinkle with parsley, and serve.

Notes

Per serving: 467 calories, 24 grams fat (9 grams saturated fat), 82 milligrams cholesterol, 958 milligrams sodium, 50 grams total carbohydrates, 7 grams fiber, 17 grams protein.