Ingredients:

  • 2 pints Cherry or Grape Tomatoes, whole and washed
  • 7–8 oz Block of Feta Cheese, whole block, drained (Greek style preferred)
  • 4 cloves Garlic, peeled and roughly smashed
  • 1/4 cup Extra Virgin Olive Oil
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Red Pepper Flakes
  • 1/2 teaspoon Salt (to taste)
  • 1/2 teaspoon Freshly Cracked Black Pepper
  • 12 oz Pasta (Penne, Rigatoni, or Fussili)
  • 1/4 cup Fresh Basil Leaves, torn or roughly chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). Place the cherry tomatoes in a 9x13 inch oven-safe baking dish, ensuring they cover the base.
  2. Nestle the whole block of feta cheese directly into the centre of the tomatoes.
  3. Scatter the smashed garlic cloves around the feta and tomatoes. Drizzle everything liberally with olive oil. Sprinkle evenly with oregano, red pepper flakes, salt, and pepper.
  4. Place the dish in the preheated oven and bake for 25 to 30 minutes, or until the tomatoes are blistered and soft, and the feta is easily pierced and slightly browned.
  5. While the feta is roasting, bring a large pot of salted water to a rolling boil. Cook your chosen pasta according to package directions until al dente (about one minute less than recommended). Reserve about 1 cup (240ml) of the starchy pasta cooking water before draining.
  6. Remove the baking dish from the oven. Using a fork, vigorously mash the roasted feta and tomatoes together directly in the dish, stirring to combine the melted cheese, oil, garlic, and burst tomato juices into a rustic sauce.
  7. Add the drained, hot pasta directly to the baking dish with the sauce. Pour in about 1/2 cup of the reserved pasta water. Stir and toss everything together vigorously until the starch helps the cheese and oil create a smooth, glossy coating that clings beautifully to the pasta.
  8. Tear the fresh basil leaves and stir them through. Taste and add a final grind of black pepper if needed. Serve immediately with crusty bread.