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Fusilli with baked feta | Charalambides Christis

FrixosPersonalChefing
Suitable for vegetarians
September 9, 2022

Delicious fusilli with baked feta!

Prep Time
15
mins
Cook Time
55
mins
Serves
6

Ingredients

  • 500g Fusilli Pasta
  • 2 x 200g Feta, Charalambides Christis
  • 1Kg Cherry Tomatoes, ripe
  • 3 Shallots, peeled, quartered and roughly chopped
  • 2 Cloves Garlic, halved and thinly sliced
  • 2 tbsp fresh Oregano, leaves picked, plus more for garnishing
  • 2 tbsp fresh Thyme, leaves picked
  • 80ml EVOO, Extra Virgin Olive Oil, plus more to drizzle at the end
  • 40g Pine Nuts
  • 2 tbsp Capers, berries only, brined ones, roughly chopped
  • ¼ Cup Black Olives, pitted and sliced
  • 1 tsp Chili Flakes
  • 3 litres of Water
  • 1 tsp Sea Salt
  • ½ tsp freshly ground Black Pepper

Instructions

  1. Use a small pan and place it on medium heat. Add the pine nuts and roast until golden brown while tossing frequently. Remove from the pan and keep aside.
  2. Turn on the oven, air circulation, 200° C, rack set at the middle.
  3. Take an oven proof dish, about 25x40cm and add the cherry tomatoes along with the shallots, garlic, oregano, thyme and chili flakes. Pour 60ml of the oil and mix well.
  4. Make some space in the middle and place the 2 blocks of feta on top of each other. Pour over the feta the remaining oil and put in the oven to be baked for 45’ and until feta has softened and the tomatoes have burst.
  5. In the meantime, in a large pot bring the water to a boil on high heat adding a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook according to suggested time on the box of the pasta less 1½’. Reserve 1 cup of cooking water.
  6. Remove the dish from the oven, mash the feta, mix well and season with the salt and pepper. Strain the pasta and return to the dish with the feta and cherry tomatoes. Add the capers and olives and pour ½ cup of the reserved pasta water while mixing well. If needed to loosen the sauce more then add some of the remaining pasta water.
  7. Toss in the pine nuts, drizzle a bit of olive oil, crack some more black pepper, sprinkle more oregano leaves, and serve.
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