Ingredients
Scale
- 1 block (8 oz) Feta cheese ($3.50)
- 2 pints Cherry tomatoes ($3.00)
- 1 lb Pasta (Penne or Fusilli) ($1.00)
- 1/2 cup Extra virgin olive oil ($1.00)
- 3 cloves Garlic, minced ($0.25)
- 1 teaspoon Dried oregano ($0.10)
- Salt and black pepper to taste ($0.05)
- Fresh basil for garnish (optional) ($1.00)
Instructions
- Preheat your oven to 400°F (200°C). Grab a large 9×13-inch baking dish. Place the whole block of feta cheese right in the center of the dish. Pour the cherry tomatoes all around the feta, filling up the empty spaces. Drizzle the olive oil over the tomatoes and the cheese. Sprinkle the minced garlic, dried oregano, salt, and pepper over everything. Toss the tomatoes slightly to ensure they are well-coated in the oil and spices.
- Slide the baking dish into the oven on the middle rack. Bake for 30 to 35 minutes. You are looking for the cherry tomatoes to burst and the feta cheese to look soft and slightly browned on top. The smell of roasting garlic and tomatoes will fill your kitchen as the juices create a natural base for your sauce.
- While the feta and tomatoes are roasting, bring a large pot of salted water to a boil. Cook your pasta according to the package directions until it reaches “al dente” texture. Before draining, reserve about 1/2 cup of the starchy pasta water. This water is the secret ingredient to making the sauce extra silky later on. Drain the rest of the pasta and set it aside.
- Remove the baking dish from the oven. Using a fork or a sturdy spoon, immediately smash the softened feta cheese and the burst tomatoes. Stir them together vigorously. The cheese and tomato juices will emulsify with the olive oil to create a thick, creamy, orange-tinted sauce. If the sauce looks too thick, add a splash of your reserved pasta water and stir until you reach your desired consistency.
- Add the cooked pasta directly into the baking dish with the sauce. Toss everything together until every piece of pasta is fully submerged in the creamy feta mixture. Taste and add more salt or pepper if needed. Garnish with fresh torn basil leaves for a pop of color and freshness. Serve immediately while it is hot and creamy.
- Cook Time: 40 minutes