Baked Feta & Tomato Linguine

• 1/2 bag of Kaslo Sourdough Linguine
• 3/4 c. Feta (roughly 200g or 1/2 block)
• 3 c. Heirloom cherry tomatoes
• 2-3 Garlic cloves
• 1/2 tsp. Chili flakes
• 1 tsp. Dried parsley
• 1/4 c. Olive oil
• Fresh Basil

Toppings:

• Fresh Parmesan
• Toasted Pine Nuts
• Cracked Pepper

Optional:

• Spinach/Arugula
• 1/4 c. Chopped white onion
• Protein of choice

Step 1 Preheat oven to 400°. Put a medium sized pot of water on to boil.

Step 2 Rinse tomatoes, mince garlic cloves, chop onion (if using), and transfer all to an oven-safe casserole dish. Pour olive oil over ingredients, and stir well to coat tomatoes.

Step 3 Add feta block to the center of dish, and sprinkle generously with dried parsley and chili flakes.

Step 4 Bake for 25-30 minutes, until tomatoes are blistered, and falling apart to the touch ( press down gently with a fork to test - take extra care not to splash piping hot tomato juice!). Keep warm in the oven until pasta is ready.

Step 5 Cook pasta according to package instructions, about 6-8 minutes. Strain, and pour hot pasta directly into casserole dish on stovetop.

Step 6 Stir pasta well, spreading the baked feta and tomato mixture throughout the Linguine to evenly coat.