Ingredients
- 8 oz Feta Cheese
- 2 cans Cento Datterini Tomatoes (14 oz), reserve juice from 1 can
- 1 jar Cento Imported Pitted Castelvetrano Olives (11.6 oz)
- 1 Shallot, sliced
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 tsp Cento Italian Seasoning
- 1 pkg Anna Farfalle (1 lb)
- 1 tsp Fresh Thyme
Directions
Cook pasta according to package instructions, drain and set aside. Preheat oven to 400Ëu0161 F. In an oven safe baking dish, add feta, tomatoes, tomato juice, olives and shallots. Drizzle olive oil over dish then add Italian seasoning. Cover and bake for 25 minutes or until feta has softened. Remove from oven and add cooked pasta, mix until thoroughly combined. Garnish with fresh thyme. Serves 4-6.
