Give it a stir, and a toss, and a little splash of Newman’s Own Garlic Vinaigrette & Marinade for a hearty and tasty homemade bake that’s perfect for any night of the week.
Pair it as a side dish or try it as a main with farfalle pasta.
RECIPES
Roasted Tomato Feta Pasta Toss
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Serves: 4 to 6
Prep Time: 15
Cook Time: 45
Ingredients
- 4 cups cherry tomatoes
- 2 shallots, thinly sliced
- 6 cloves garlic, halved
- 1/2 cup Newman’s Own Garlic Vinaigrette & Marinade, divided
- 1/2 tsp Newman’s Own Sea Salt Flakes
- 1/2 tsp Newman’s Own Coarse Ground Black Pepper
- 1/4 tsp Newman’s Own Organic Crushed Red Chili Pepper Flakes
- 1 block (8 oz) feta cheese
- 6 small sprigs fresh thyme
- 12 oz farfalle pasta
- 1/4 cup thinly sliced fresh basil leaves
- 1 tbsp freshly grated lemon zest
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp Newman’s Own Organic Parsley Flakes
Directions
1
Preheat oven to 400°F.
2
In 9-inch square baking dish, stir together tomatoes, shallots, garlic, 1/4 cup vinaigrette, salt, pepper and chili flakes. Arrange feta in center of baking dish, with tomatoes mixture surrounding it. Top with thyme sprigs and drizzle with remaining vinaigrette.
3
Bake for 30 to 35 minutes or until tomatoes are splitting and feta is golden brown. Discard thyme sprigs. Stir together tomatoes mixture and feta until feta starts to crumble.
4
Meanwhile, cook farfalle according to package directions. Reserve 1/4 cup cooking liquid; drain farfalle.
5
Add pasta and pasta cooking liquid to tomato mixture. Add basil, lemon zest and lemon juice; stir until well coated.
6
Garnish with parsley before serving.
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