Baked Feta & Tomato Pasta

1 block of 7 oz (200 g) of feta cheese

4 cups (560 g) of cherry tomatoes

3 garlic cloves, minced

1 lb (500 g) of fettuccine (or any other type of pasta)

1 tsp. (5 ml) of paprika

1/2 cup (125 ml) of virgin camelina oil Signé caméline

1/3 cup (13 g) of fresh basil leaves, chopped

Pinch of pepper

1. Preheat the oven to 400 °F (200 °C).
2. Rinse the feta cheese in cold water for 1 minute to desalt it.
3. Place the tomatoes and minced garlic in a baking dish. Add the camelina oil, paprika and pepper. Mix well.
4. Place the block of feta cheese in the center of the dish and bake for 30 minutes. The last two minutes of cooking can be done at broil.
5. Meanwhile, boil water in a saucepan, and cook the pasta until al dente. Drain.
6. Mash the feta cheese and tomatoes with a fork. Add the warm pasta and basil. Mix well.