@PauCooks
45min
0.0/5
Cette poêlée de pâtes au feta et tomates au four est un plat végétarien réconfortant aux saveurs méditerranéennes. Les pâtes sont mijotées dans une sauce tomate savoureuse, puis recouvertes de feta émiettée qui fond pour former une couche crémeuse et acidulée. Un plat complet et facile à réaliser, parfait pour les soirs de semaine ou pour recevoir.
8
Portions
1
200
g
Fusilli Pasta
1
tsp
Oregano (dried)
400
g
Crushed Tomatoes
150
g
Feta Cheese
2
tbsp
Olive Oil
tsp
Chili Flakes
1
Yellow Onion
2
Garlic Cloves
Finely chop the yellow onion and mince the garlic cloves. Set them aside to be sautéed later.
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.
5min
Pour in the crushed tomatoes. Add oregano and chili flakes. Let it simmer for about 5 minutes to develop flavor.
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.
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.
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.