Ingredients:

  • 1 pound (450g) cherry tomatoes, halved if large
  • 4 cloves garlic, minced (about 1 tablespoon)
  • 1/4 cup (60ml) extra virgin olive oil, plus more for drizzling
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • Kosher salt and freshly ground black pepper to taste
  • 8 ounces (225g) block of feta cheese, preferably Greek feta in brine
  • 1 pound (450g) pasta of your choice (penne, rigatoni, or fusilli work well)
  • 1/4 cup (60ml) reserved pasta water
  • 1/4 cup (a handful) fresh basil leaves, chopped

Instructions:

  1. Preheat oven to 400°F (200°C). Lightly grease the baking dish.
  2. Place cherry tomatoes, minced garlic, olive oil, oregano, red pepper flakes (if using), salt, and pepper in the baking dish. Toss gently to coat.
  3. Place the block of feta cheese in the center of the tomato mixture. Drizzle the feta with a little extra olive oil.
  4. Bake in the preheated oven for 30 minutes, or until the tomatoes are softened and bursting and the feta is softened and slightly golden.
  5. While the feta is baking, cook the pasta according to package directions until al dente. Reserve about 1/4 cup of the pasta water before draining.
  6. Remove the baking dish from the oven. Using a fork, mash the feta cheese and tomatoes together to create a creamy sauce. Add the cooked pasta and reserved pasta water to the baking dish. Toss everything together until well combined and the pasta is coated in the sauce. Stir in the chopped basil. Serve immediately.