Ingredients:

  • 1 pint (567g) cherry tomatoes, halved if large
  • 4 cloves garlic, minced
  • 1/4 cup (60ml) olive oil, plus extra for drizzling
  • 1 block (8 oz / 225g) feta cheese, preferably Greek
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 cup (200g) orzo pasta
  • 2 cups (475ml) vegetable broth or water
  • 1/4 cup (packed) fresh basil leaves, chopped

Instructions:

  1. Preheat oven to 400°F (200°C). In a baking dish, combine cherry tomatoes, garlic, and olive oil. Season with salt, pepper, oregano and red pepper flakes (if using).
  2. Place the feta block in the center of the tomato mixture. Drizzle the feta with a bit of olive oil.
  3. Bake for 30 minutes, or until the feta is softened and melty, and the tomatoes have burst.
  4. While the feta and tomatoes bake, cook the orzo in vegetable broth or water according to package directions, until al dente. Drain well.
  5. Remove the baking dish from the oven. Use a fork to mash the feta and tomatoes together into a sauce.
  6. Add the cooked orzo and chopped fresh basil to the baking dish. Toss well to combine, ensuring the orzo is coated in the tomato-feta sauce.
  7. Serve immediately, drizzled with a bit more olive oil and garnished with extra basil, if desired.