Poêlée de Pâtes au Feta et Tomates au Four

Instructions

1. Prepare the vegetables

   Finely chop the yellow onion and mince the garlic cloves. Set them aside to be sautéed later.

2. Sauté the base

   5min

   Heat olive oil in a large oven-safe skillet over medium heat. Add the onion and cook for 3–4 minutes until soft. Add garlic and cook for another minute.

3. Add tomato and spices

   5min

   Pour in the crushed tomatoes. Add oregano and chili flakes. Let it simmer for about 5 minutes to develop flavor.

4. Stir in the pasta

   Add the dry fusilli pasta directly into the sauce. Stir well to coat all the pasta. If the sauce is too thick, add a splash of water or vegetable broth.

5. Bake with feta

   20min

   Preheat oven to 200°C (390°F). Crumble the feta cheese evenly over the top of the pasta. Transfer the skillet to the oven and bake for 20 minutes until the cheese is melted and slightly golden.

6. Serve and enjoy

   Remove the skillet from the oven. Let it cool slightly for a few minutes. Serve directly from the pan or plate into bowls. Enjoy as is, or pair with a side salad.