Check out these amazing photos and this delicious recipe from @rachelleungphoto which utilizes Olive the Best’s Tuscan Herb Infused Extra Virgin Olive OIl!
This is Olive the Best’s take on Liemessä’s viral uuni feta pasta, Finnish for ‘oven feta pasta’.
Preheat oven to 425°F
Place cherry tomatoes and feta cheese in a large casserole dish. Coat with Tuscan Herb Olive Oil, drizzle with honey, and sprinkle with black pepper and red pepper flakes.
Bake tomatoes and cheese for 40 minutes. You may choose to cover with foil for the first 15 minutes to keep the tomato juices from splattering everywhere.
Bring a large pot of water to a boil and cook the pasta according to package directions. Reserve a cup of pasta water.
Mash the cheese and tomatoes with a fork and mix to form a creamy sauce. Add the cooked pasta, a splash of pasta water, basil leaves and mix until combined.
Look for sheep's milk feta cheese in brine or one that is vacuum packaged. Other creamy variations such as Bulgarian white cheese will also work here.
Ingredients
Directions
Preheat oven to 425°F
Place cherry tomatoes and feta cheese in a large casserole dish. Coat with Tuscan Herb Olive Oil, drizzle with honey, and sprinkle with black pepper and red pepper flakes.
Bake tomatoes and cheese for 40 minutes. You may choose to cover with foil for the first 15 minutes to keep the tomato juices from splattering everywhere.
Bring a large pot of water to a boil and cook the pasta according to package directions. Reserve a cup of pasta water.
Mash the cheese and tomatoes with a fork and mix to form a creamy sauce. Add the cooked pasta, a splash of pasta water, basil leaves and mix until combined.
Look for sheep's milk feta cheese in brine or one that is vacuum packaged. Other creamy variations such as Bulgarian white cheese will also work here.
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