Baked Feta & Tomato Linguine

Ingredients

• 1/2 bag of Kaslo Sourdough Linguine
• 3/4c. Feta (roughly 200g or 1/2 block)
• 3c. Heirloom cherry tomatoes
• 2-3 Garlic cloves
• 1/2 tsp. Chili flakes
• 1 tsp. Dried parsley
• 1/4c. Olive oil
• Fresh Basil
• Fresh Parmesan
• Toasted Pine Nuts
• Cracked Pepper
• Spinach/Arugula
• 1/4c. Chopped white onion
• Protein of choice
• Preheat oven to 400°. Put a medium sized pot of water on to boil.
• 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.
• Add feta block to the center of dish, and sprinkle generously with dried parsley and chili flakes.
• Cook pasta according to package instructions, about 6-8 minutes. Strain, and pour hot pasta directly into casserole dish on stovetop.