Baked Feta Pasta Sauce


Step 1Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Place the cherry tomatoes in a small, deep baking tray.

Step 2Place the block of feta (excluding any juices) and the tomatoes into a baking dish or a casserole dish just large enough to fit all the tomatoes together snugly. Drizzle the olive oil all over the tomatoes and the feta.

Step 3After 30 minutes, remove from the oven and add minced garlic. Place back in the oven and increase the temperature to 220 °C/ 430 °F (fan assisted), or 240 °C/ 465 °F (conventional) and bake for 5 to 10 more minutes until the feta and tomatoes have browned.

Step 4Remove from the oven and place on a cooling rack.

Step 5Use a fork to pierce through the tomatoes that didn't pop. Add pesto and kalamata olives (whole or finely chopped) and then stir until well combined.

Step 6Add chopped basil, taste and season with salt and pepper if needed. Serve with zucchini noodles, palmini noodles or shirataki noodles and protein options of choice (chicken or shrimp work best). Store in a sealed container for up to a week.