Ingredients:

  • 1.5 lbs (680g) cherry or grape tomatoes
  • 8 oz (225g) block of feta cheese (Greek feta preferred), DO NOT USE CRUMBLED FETA
  • 1/4 cup (60ml) extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional, for a kick)
  • Salt and freshly ground black pepper to taste
  • 1 lb (450g) pasta of your choice (penne, rigatoni, fusilli all work well)
  • 1/4 cup (60ml) pasta water, reserved
  • Fresh basil leaves, chopped, for garnish

Instructions:

  1. Preheat oven to 400°F (200°C). Place tomatoes and feta block in the baking dish.
  2. Drizzle with olive oil, garlic, oregano, red pepper flakes (if using), salt, and pepper. Bake until tomatoes are bursting and feta is softened and slightly golden.
  3. While the feta and tomatoes are baking, cook the pasta according to package directions. Reserve about 1/4 cup of pasta water before draining.
  4. Once the feta and tomatoes are ready, remove from the oven. Use a fork to mash the feta and tomatoes together into a creamy sauce.
  5. Add the cooked pasta to the baking dish with the sauce. Toss to coat thoroughly, adding reserved pasta water as needed to reach your desired consistency.
  6. Garnish with fresh basil and serve immediately.