Baked Feta Pasta

• •2 pint cherry tomatoes
• •7 oz feta cheese block
• •4 garlic cloves, minced
• •0.5 cup extra virgin olive oil
• •1 teaspoon dried oregano
• •0.5 teaspoon red pepper flakes
• • to taste salt
• • to taste black pepper, freshly ground
• •12 oz pasta, short cut like penne or rotini
• •0.3 cup fresh basil leaves, torn or chopped

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   In a 9x13-inch (or similar sized) baking dish, add the cherry tomatoes. Drizzle generously with about 1/4 cup of the olive oil. Add the minced garlic, dried oregano, red pepper flakes (if using), and season with salt and black pepper. Toss gently to coat the tomatoes.

3. 3

   Create a space in the center of the tomatoes and place the block of feta cheese in it. Drizzle the feta block with the remaining 1/4 cup of olive oil and season lightly with a pinch of black pepper.

4. 4

   Bake for 30-35 minutes, or until the tomatoes have burst and are jammy, and the feta cheese is soft, bubbly, and lightly golden on top.

5. 5

   While the feta and tomatoes are baking, cook the pasta according to package directions in a large pot of salted boiling water until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta.

6. 6

   Carefully remove the baking dish from the oven. Using a fork or potato masher, mash the baked feta and tomatoes together until they form a creamy, rustic sauce. Stir well to combine all the flavors.

7. 7

   Add the cooked, drained pasta to the baking dish with the sauce. Toss everything together, adding a splash or two of the reserved pasta water as needed to achieve your desired consistency and to help the sauce cling to the pasta.

8. 8

   Stir in most of the fresh basil. Taste and adjust seasoning if necessary.

9. 9

   Serve immediately, garnished with the remaining fresh basil. Enjoy!

Chef's Tips

• 💡For extra flavor, consider adding a sprig of fresh rosemary or thyme to the baking dish with the tomatoes.
• 💡Don't skip the reserved pasta water! It's crucial for achieving a silky, emulsified sauce.
• 💡If you can't find a block of feta, crumbled feta will work, but the block melts into a creamier sauce.
• 💡Feel free to customize with other vegetables like sliced bell peppers or zucchini, adding them with the tomatoes at the start.
• 💡A good quality extra virgin olive oil makes a noticeable difference in the final flavor.