Ingredients:

  • 1.5 lbs (680g) cherry tomatoes, preferably on the vine
  • 8 oz (225g) block of feta cheese, preferably Greek, in brine
  • 4 cloves garlic, minced
  • ¼ teaspoon red pepper flakes (or more, to taste)
  • ¼ cup (60ml) extra virgin olive oil, plus extra for drizzling
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 lb (450g) pasta, such as rigatoni, penne, or fusilli
  • 1 cup (240ml) pasta water, reserved
  • ¼ cup (packed) fresh basil leaves, roughly chopped
  • Extra virgin olive oil, for drizzling
  • Optional: Freshly grated Parmesan cheese, for serving

Instructions:

  1. Preheat oven to 400°F (200°C). Place tomatoes, feta block, minced garlic, red pepper flakes, dried oregano, salt, and pepper in the baking dish.
  2. Generously drizzle the entire mixture with olive oil, ensuring the feta is well coated.
  3. Bake for 30 minutes, or until the tomatoes have burst and the feta is softened and slightly golden.
  4. While the tomatoes and feta bake, cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  5. Carefully remove the baking dish from the oven. Use an immersion blender or transfer the mixture to a high-speed blender. Blend until smooth and creamy. (Be careful when blending hot liquids!)
  6. Add the cooked pasta to the sauce in the baking dish. Toss to coat, adding reserved pasta water as needed to reach your desired consistency.
  7. Garnish with fresh basil and a drizzle of extra virgin olive oil. Serve immediately with optional Parmesan cheese. Feta tomato pasta is ready to be served.