Ingredients:

  • 1 pint (approximately 2 cups / 450g) cherry tomatoes
  • 4 cloves garlic, minced
  • 1 block (8 ounces / 225g) feta cheese, in brine if possible
  • 1/4 cup (60ml) olive oil, extra virgin
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste
  • 1 pound (450g) pasta (penne, rigatoni, or your favorite shape)
  • 1/4 cup (60ml) reserved pasta water
  • 2 tablespoons fresh basil, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Arrange cherry tomatoes in the baking dish. Add minced garlic. Nestle the feta block in the center. Drizzle with olive oil. Sprinkle with red pepper flakes (if using), oregano, salt, and pepper.
  3. Bake for 30-40 minutes, or until the tomatoes are bursting and the feta is softened and lightly golden.
  4. While the tomatoes and feta are baking, cook the pasta according to package directions. Reserve about 1/4 cup of pasta water before draining.
  5. Remove the baking dish from the oven. Use a fork to mash the feta and tomatoes together, creating a creamy sauce.
  6. Add the cooked pasta to the baking dish and toss well to coat. Add reserved pasta water as needed to adjust the consistency of the sauce.
  7. Garnish with fresh basil and serve immediately.