Oven-baked linguine with onion, tomato, garlic and feta cheese

Ingredients (2 servings):

160 g linguine

200 g ripe tomatoes, chopped or grated

1 medium onion, thinly sliced

2 cloves garlic, chopped

100 g feta cheese (preferably sheep's, crumbled)

2 tbsp olive oil

1/2 tsp oregano

1/4 tsp. ground black pepper (optional)

Fresh pepper

A few basil or parsley leaves for serving

Execution instructions:

1. Preheat the oven to 190°C.

   
   

2. Boil the linguine in salted water for 2 minutes less than the package says (they will be done in the oven). Drain them, reserving some of the water.

   
   

3. In a non-stick frying pan, sauté the onion and garlic with the olive oil for 4–5 minutes, until softened.

   
   

4. Add the tomato, oregano, bell pepper, pepper and a little salt. Simmer for 5 minutes until the sauce thickens.

   
   

5. Toss the pasta with the sauce and half the feta cheese. If necessary, add 2–3 tbsp of the pasta water.

   
   

6. Transfer the mixture to an ovenproof dish and sprinkle the remaining feta cheese on top.

   
   

7. Bake for 15 minutes at 190°C, until the surface is lightly browned.

   
   

8. Serve with fresh basil or parsley.

Performance & Weight:

2 servings

Weight per serving (cooked): ~ 360 g

Nutritional Analysis (per 1 serving ~ 360 g):