Ingredients
Scale
- 1 block (7-8 oz) Feta cheese (Store brand)
- 2 pints Cherry or Grape tomatoes
- 1/2 cup Extra virgin olive oil
- 1 lb Pasta (Penne, Rotini, or Bowtie)
- 3 cloves Garlic, minced
- 1 tsp Dried oregano
- Salt and black pepper to taste
- Fresh basil (optional, or use dried)
Instructions
- Step 1: Preparation: Preheat your oven to 400°F (200°C). Grab a large 9×13 inch baking dish. Place the block of feta cheese right in the center of the dish. Pour the cherry tomatoes all around the feta block. Drizzle the olive oil over the cheese and tomatoes, ensuring everything is well-coated. Sprinkle the minced garlic, dried oregano, salt, and pepper over the top of the mixture.
- Step 2: Cooking: Slide the baking dish into the middle rack of the oven and bake for 30 to 35 minutes. You want the tomatoes to burst and the feta to look soft and slightly browned on the edges. While the sauce bakes, bring a large pot of salted water to a boil. Cook your pasta according to the package directions until it is al dente. Reserve about half a cup of the starchy pasta water before draining the rest of the noodles.
- Step 3: Plating: Remove the baking dish from the oven carefully. Use a fork or a wooden spoon to smash the softened feta and blistered tomatoes together until they form a thick, creamy sauce. Add the cooked pasta directly into the baking dish. Toss everything together until every noodle is fully coated. If the sauce feels too thick, stir in a splash of the reserved pasta water to reach your desired consistency. Serve immediately while hot and bubbly, garnished with fresh basil if you have it.
- Cook Time: 40 minutes