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Place the block of feta in the center of a baking dish. Around it, add the previously washed and halved cherry tomatoes.
Add olive oil and oregano. Bake in the oven for about thirty minutes.
Meanwhile, bring your preferred pasta to a boil (I used whole-wheat fusilli).
Once the time has elapsed, stir with a spoon to create some movement (the feta will melt) and add the pasta directly to the baking dish.
Italia
| Energy (kcal) | 176.61 |
| Carbohydrates (g) | 21.43 |
| of which Sugars (g) | 2.73 |
| Fat (g) | 6.46 |
| of which Saturates (g) | 4.24 |
| Protein (g) | 8.3 |
| Fiber (g) | 1.55 |
| Sale (g) | 0.42 |
