Tomato Olive Baked Feta Pasta

Ingredients:

8 oz rigatoni pasta, cooked and reserving 1/2 C or more of pasta water

8 oz. Feta cheese

1 C Sundried Tomatoes, drained

1 C La Abuela Olives, drained

Any medium intensity EV Olive  Oil

Hot Honey Vinegar, Black Pepper, Fresh Basil rough chopped

Directions:

Preheat oven to 400°F   In a baking dish, place whole feta block in center adding the La Abuela olives and dried tomatoes around it. Drizzle with EVOO and Hot Honey Vinegar, top with black pepper.

Bake uncovered for 30–35 minutes, until the feta is soft and lightly golden. Remove from oven and stir everything together, adding  a splash of pasta water to thin. Then toss pasta with sauce adding more pasta water if needed.  Top with fresh herbs and a drizzle of Olive Oil.  Enjoy