Ingredients:

  • 2 pints (900 g) Cherry or Grape Tomatoes
  • 6 Garlic Cloves, whole, peeled
  • 1/2 cup (120 ml) Extra Virgin Olive Oil, divided
  • 7–8 ounces (200–225 g) Block Feta Cheese, preferably DOP quality
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Red Pepper Flakes
  • 1 teaspoon Kosher Salt, plus more for pasta water
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1 pound (450 g) Short Cut Pasta (Penne, Fusilli, Rotini)
  • 1/2 cup, packed Fresh Basil Leaves, roughly chopped
  • 1 teaspoon Lemon Zest, from one small lemon
  • 1 tablespoon Lemon Juice, freshly squeezed
  • 1/2 to 1 cup Reserved Pasta Water

Instructions:

  1. Preheat the Oven: Set the oven to 400°F / 200°C. Place the rack in the centre position.
  2. Prepare the Tomatoes and Feta: Place the cherry tomatoes and whole garlic cloves into a 9x13 inch baking dish. Drizzle with 6 tablespoons (90 ml) of olive oil.
  3. Season the Vegetables: Sprinkle the tomatoes and garlic with dried oregano, red pepper flakes, salt, and pepper. Toss gently to coat. Create a clear space in the center and place the entire block of feta cheese there. Drizzle the top of the feta block with the remaining 2 tablespoons (30 ml) of olive oil.
  4. Roast: Transfer the dish to the preheated oven and roast for 25–30 minutes, or until the tomatoes have burst and collapsed, and the feta is deeply golden and softened (it should be bubbling slightly).
  5. Cook the Pasta: About 10–15 minutes before the roasting time is up, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions, aiming for al dente.
  6. Reserve and Drain: Before draining, scoop out at least 1 cup (240 ml) of the starchy pasta water. Drain the remaining pasta thoroughly and set aside.
  7. Mash the Sauce Base: Carefully remove the hot baking dish from the oven. Using a wooden spoon or potato masher, gently mash the roasted tomatoes and garlic until they form a chunky, cohesive sauce. The roasted feta should easily mix in and dissolve into the sauce.
  8. Adjust Consistency: Add the lemon juice and zest. If the sauce looks too thick or dry, gradually add the reserved pasta water, mixing constantly, until the sauce coats the back of a spoon nicely.
  9. Toss and Serve: Add the drained pasta and the chopped fresh basil to the baking dish. Toss everything vigorously until the pasta is completely coated and glossy. Taste, adjust seasoning, and serve immediately.