Ingredients:
2 pints (about 4 cups) cherry or grape tomatoes
8 ounces (225g) block of feta cheese
1/4 cup olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes (optional, for heat)
Salt and freshly ground black pepper, to taste
10 ounces (285g) pasta (like penne, rigatoni, or fusilli)
1/4 cup fresh basil, chopped (plus more for garnish)
1/2 cup grated Parmesan cheese (optional, for serving)
Directions:
Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Tomato and Feta Bake: In a large baking dish, add the cherry or grape tomatoes. Place the block of feta cheese in the center of the dish. Drizzle the olive oil over the tomatoes and feta. Sprinkle the minced garlic, dried oregano, and crushed red pepper flakes (if using) over the top. Season with salt and freshly ground black pepper.
Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes, until the tomatoes are bursting and the feta is soft and slightly browned on top.
Cook the Pasta: While the tomatoes and feta are baking, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/4 cup of the pasta water, then drain the pasta.
Mix Everything Together: Remove the baked feta and tomatoes from the oven. Use a fork to mash the softened feta and burst tomatoes, mixing them into a creamy sauce. Add the cooked pasta and chopped fresh basil to the baking dish, tossing everything together until well combined. If the sauce is too thick, add a splash of the reserved pasta water to reach the desired consistency.
Serve: Garnish with more fresh basil and a sprinkle of grated Parmesan cheese, if desired. Serve hot and enjoy!
Nutritional Information:
Prep Time: 5 minutes | Cooking Time: 35 minutes | Total Time: 40 minutes
Kcal: 400 kcal per serving | 
Servings: 4 servings
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