Ingredients:

  • 1 pound (450g) cherry tomatoes
  • 8 ounces (225g) block of feta cheese (preferably Greek, in brine)
  • 1/4 cup (60ml) olive oil, extra virgin
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • 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
  • 1/4 cup (packed) fresh basil leaves, roughly chopped

Instructions:

  1. Preheat oven to 400°F (200°C). Place cherry tomatoes and feta block in a baking dish.
  2. Drizzle with olive oil. Add minced garlic, oregano, and red pepper flakes (if using). Season with salt and pepper. Bake until tomatoes are softened and bursting, and the feta is melty and slightly golden.
  3. While the tomatoes and feta are baking, cook the pasta according to package directions until al dente. Reserve pasta water before draining.
  4. Remove from oven. Mash the baked feta and tomatoes into a creamy sauce. Add the cooked pasta to the baking dish. Toss to coat, adding reserved pasta water as needed to achieve desired consistency. Stir in fresh basil. Serve immediately.