Ingredients:

  • 1 pint (approximately 500g) cherry tomatoes, preferably on the vine
  • 8 ounces (225g) block of feta cheese, preferably Greek
  • ¼ cup (60ml) extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh basil, chopped, plus extra for garnish
  • ½ teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 pound (450g) pasta of your choice (penne, rigatoni, or fusilli recommended)
  • ¼ cup (60ml) reserved pasta water
  • Juice of ½ lemon
  • 1 tablespoon unsalted butter
  • 2 tablespoons grated Parmesan cheese (optional)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a baking dish, arrange the cherry tomatoes around the feta block.
  3. Drizzle with olive oil, sprinkle with minced garlic, chopped basil, and red pepper flakes (if using). Season generously with salt and pepper.
  4. Bake for 30-35 minutes, or until the tomatoes have burst and the feta is softened and slightly golden.
  5. While the feta and tomatoes are baking, cook pasta according to package directions until al dente. Reserve ½ cup of pasta water before draining.
  6. In the baking dish, mash the roasted tomatoes and feta together to form a creamy sauce. Stir in lemon juice and butter.
  7. Add the cooked pasta to the baking dish. Toss to coat in the sauce, adding reserved pasta water as needed to reach desired consistency. Stir in Parmesan cheese, if using.
  8. Garnish with fresh basil. Serve immediately.