• 8 oz feta
  • 2 pints cherry tomatoes
  • 6 sprigs thyme
  • 4 garlic cloves
  • 1 shallot
  • ¼ cup olive oil
  • 1 lb rigatoni
  • Salt as
  • Freshly ground black pepper
  • Remove the inner tray from the air fryer basket. Place the block of feta in the middle of the basket, and sprinkle the cherry tomatoes, thyme leaves, minced garlic, and minced shallot around the feta. Drizzle everything with the olive oil and sprinkle with salt and pepper.
  • Air Fry at 400°F / 205°C for 20-25 Minutes, or until the tomatoes have burst, the shallot and garlic are translucent, and the feta is golden brown. Pour contents into a mixing bowl and mash everything into a thick sauce with a wooden spoon.
  • While the feta is cooking, cook the rigatoni in a pot of salted boiling water. Strain the pasta once al dente and reserve 1 cup of the pasta water.
  • Add the cooked pasta and the pasta water to the mixing bowl with the sauce. Toss to combine. Serve with more freshly ground black pepper sprinkled on top.
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