A whole block of feta baked with cherry tomatoes, garlic and olive oil, then stirred into pasta for a creamy, tangy sauce. This gochujang version is finished with gochujang. Ready in about 45 minutes.
Prep 10 min Cook 35 min Serves 4 Easy
Ingredients
🧄Garlic4 cloves, smashed
🌿Fresh Basila handful
🫙Olive Oil1/4 cup
🧀Feta Cheese200 g block
🍅Cherry Tomatoes500 g
🌾Pasta Shells300 g
🫙Gochujang1 tbsp
Optional extras
🌶️Red Pepper Flakes1/2 tsp
🌶️Black Pepperto taste
Instructions
1
Heat the oven to 200°C. Put the tomatoes and garlic in a baking dish, toss with olive oil and salt, and set the feta in the middle.
2
Bake 30–35 minutes until the tomatoes burst and the feta is soft.
3
Meanwhile cook the pasta until al dente; reserve a cup of pasta water.
4
Mash the feta and tomatoes together, then fold in the pasta with a splash of pasta water.
5
Finish with basil, pepper flakes and black pepper.
6
Stir the gochujang into the sauce (or thin it with a little water and drizzle over).
Chef's tip
Bake by visual cues as well as time: every oven runs a little differently.
