Ingredients:

  • 1.5 lbs (680g) cherry tomatoes
  • 8 oz (225g) block feta cheese (preferably Greek, not crumbled)
  • 1/4 cup (60ml) extra virgin olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste
  • 1 lb (450g) pasta (penne, rigatoni, or your favorite shape)
  • 1/4 cup (60ml) reserved pasta water
  • 1/4 cup (loosely packed) fresh basil leaves, chopped, for garnish

Instructions:

  1. Preheat oven to 400°F (200°C). In the baking dish, add the cherry tomatoes. Place the block of feta in the center of the tomatoes.
  2. Drizzle the tomatoes and feta with olive oil. Sprinkle with minced garlic, red pepper flakes (if using), dried oregano, salt, and pepper. Bake for 30 minutes, or until the tomatoes are blistered and the feta is softened and starting to melt.
  3. While the tomatoes and feta are baking, cook the pasta according to package directions until al dente. Reserve about 1/4 cup of pasta water before draining.
  4. Remove the baking dish from the oven. Use a fork to mash the tomatoes and feta together, creating a creamy sauce. Add the cooked pasta to the dish and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  5. Garnish with fresh basil and serve immediately.