Ingredients:

  • 12 oz (340g) pasta of your choice (e.g., penne, fusilli, or spaghetti)
  • 2 cups (300g) cherry tomatoes, halved
  • 8 oz (225g) block feta cheese
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon red pepper flakes (optional)
  • Fresh basil leaves for garnish
  • Grated Parmesan cheese (optional)
  • Fresh lemon zest (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C). On a baking sheet, combine halved cherry tomatoes, olive oil, salt, black pepper, and red pepper flakes (if using). Toss to coat and create space for the feta block in the center.
  2. Place the feta cheese block on the baking sheet with tomatoes. Drizzle the top of the feta with a bit more olive oil.
  3. Roast in the oven for 25-30 minutes, until tomatoes burst and feta is golden and soft.
  4. Meanwhile, boil salted water in a large pot. Cook pasta according to package instructions until al dente; reserve 1 cup of pasta water before draining.
  5. In a large skillet, combine roasted tomatoes, feta, and garlic. Use a fork to mash feta and tomatoes together, creating a creamy sauce. Add cooked pasta to the skillet, tossing to coat. Gradually mix in reserved pasta water to achieve desired creaminess.
  6. Plate the pasta and garnish with fresh basil and Parmesan if desired. Enjoy warm.