Baked Feta with Tomatoes and Spaghetti

, from Issue #77. March, 2018
Photography by Josh Griggs.
Baked Feta with Tomatoes and Spaghetti

This simple baked topping is a gorgeous mélange of juicy tomatoes, salty feta, sweet citrus and a hint of chilli.

Serves: 4


2 punnets mixed cherry tomatoes, halved
3 cloves garlic, crushed
chilli flakes, to taste
½ cup olive oil
1 teaspoon dried oregano
finely grated zest and juice of 1 orange and 1 lemon
200 grams feta, sliced into 4
To serve
400 grams dried spaghetti, cooked and hot
fresh chilli and chopped parsley, to serve


Preheat the oven to 190°C fan bake.

Put the tomatoes and all the remaining ingredients except the feta, in a large bowl and combine well. Tip into a large sauté pan or shallow baking dish and nestle the feta among the tomatoes.

Spoon some of the juices over the feta. Roast for about 20 minutes or until the tomatoes are well coloured and starting to collapse and the feta is golden.

To serve: Place the pasta in the pan alongside the tomatoes and let everyone help themselves. Top with sliced fresh chilli, parsley and a drizzle of olive oil. Serves 4.