Baked Feta Pasta

INGREDIENTS

1000 gr./35.27 oz. cherry or grape tomatoes
1/3 cup olive oil
2 medium size onions
6 cloves garlic, sliced
1 large red bell pepper, sliced
¼ cup dry white wine
2 tablespoons fresh spearmint
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons sugar
salt and black pepper to taste
1 block Greek feta cheese (300 gr./ 10.58 oz.)
1/3 cup gruyere or Greek graviera cheese, shredded (optional)
500 gr./17.63 oz. pasta of your choice

Fresh chopped parsley to garnish

INSTRUCTIONS

Position a rack in the middle of the oven and preheat to 356℉/180℃ degrees.

In a small bowl combine dried herbs ( thyme, oregano and basilica) and set aside.

Heat 1/3 cup olive oil in a large deep skillet over medium-high heat. Add the onions and garlic, turn to low and sauté for 15-20 minutes or until they soften and caramelize.  Add the red bell pepper and continue cooking for another 5 minutes. Add the wine to the onions mixture, allow to reduce by half and set aside.

In a 10-by-14-inch baking dish, place the tomatoes. Season with salt and pepper, add the spearmint, the 2½ teaspoons of dried herbs, the sugar and the onions mixture and mix well to combine. Place the feta cheese in the center of the tomatoes, sprinkle with remaining dried herbs , season it with black pepper and top with some olive oil. Bake for 30 to 35 minutes, until tomatoes are bursting and feta is golden on top.

Meanwhile, in a large pot of salted boiling water, cook pasta according to package instructions. Reserve about 1/3 cup pasta water before draining.

Remove feta from the baking dish and add it to a blender along with 1/3 cup of the pasta water, blend until smooth and set aside.

To baking dish with tomatoes, add cooked pasta and the feta “cream” mixture and mix well.  Add gruyere or graviera cheese if using and stir until completely combined. To serve, divide among bowls and top with chopped parsley.