Roasted Feta and Tomato Pasta
Ingredients:
- 500 gPasta Shells, boiled 9 minutes in Salted Water, retain 100 ml Pasta Water
- 600 gCherry Tomatoes
- 1Onion, finely chopped
- 10 gBrown Splenda
- 60 mlOlive Oil
- 200 gFeta Cheese
- 3 gGarlic Plus
- 5 gGarlic Powder
- 3 gSalt
- 4 gPepper, ground
- 1Dundicut Chili, ground
- 3 gOregano, ground
Method:
- Preheat the oven to 200 ℃ / 390 ℉.
- In a bowl, add Tomatoes, Onion, Garlic, Salt, Pepper, Chili, and Oregano. Toss or mix to combine. Add Oil, toss, or mix until Tomatoes well coated.
- In a 28 cm x 36 cm baking dish add the Cheese in a block, pour in Tomato mixture.
- Roast for 30 minutes.
- Use a Potato masher to press the Tomatoes along with the Cheese, until mashed. Mix well..
- If the Tomatoes are too dry, Pasta Water until desired consistency.