Ingredients:

  • 2 pints (about 4 cups) Cherry or Grape Tomatoes
  • 7–8 oz block of Feta Cheese (full-fat, preferably in brine)
  • 4 large Garlic Cloves (peeled)
  • 3 Tbsp Extra Virgin Olive Oil, plus extra for drizzling
  • 1 tsp Dried Oregano
  • 1/2 tsp Red Pepper Flakes (or to taste)
  • Freshly ground Black Pepper, to taste
  • 12 oz Pasta (Penne, Rigatoni, or Fusilli)
  • 1/4 cup Fresh Basil Leaves (roughly chopped, for garnish)

Instructions:

  1. Preheat the oven to 400°F (200°C). Pour the cherry tomatoes into a 9x13 inch oven-safe baking dish.
  2. Create a space in the center of the tomatoes and place the whole block of feta cheese there. Scatter the whole garlic cloves amongst the tomatoes.
  3. Drizzle everything generously with 3 Tbsp of olive oil. Sprinkle the oregano, red pepper flakes, and black pepper evenly over the feta and tomatoes.
  4. Bake for 30–35 minutes. The tomatoes should be blistered and soft, and the feta should be molten and slightly golden.
  5. While the feta roasts, cook the pasta according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water.
  6. Remove the dish from the oven. Use a fork or spoon to vigorously mash the roasted feta and tomatoes together right in the baking dish until they form a thick, creamy sauce.
  7. Add the drained pasta directly into the baking dish with the sauce. Toss well to coat everything thoroughly.
  8. Add splashes of the reserved hot pasta water (a tablespoon at a time) while tossing until the sauce reaches your desired, glossy consistency that clings nicely to the pasta.
  9. Stir in most of the fresh basil. Serve immediately, topping each bowl with a final drizzle of olive oil and the remaining fresh basil.