Ingredients
Scale
- 1 box (16 oz) dry pasta (rotini, penne, or bowties work best)
- 2 pints cherry or grape tomatoes
- 1 block (7-8 oz) feta cheese (generic or store brand)
- 1/2 cup extra virgin olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- A handful of fresh basil or dried parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Grab a large 9×13 inch baking dish. Place the two pints of cherry tomatoes into the dish. Pour the olive oil over the tomatoes and sprinkle with salt, pepper, and the dried oregano. Toss them around so every tomato is well-coated. Clear a space in the center of the dish and place the whole block of feta cheese right in the middle. Flip the feta once to coat it in the oil already in the pan.
- Place the baking dish in the oven. Bake for 30 minutes. You want the tomatoes to burst and the feta to look soft and slightly golden on the edges. While the tomatoes roast, 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.
- Remove the baking dish from the oven. Immediately add the minced garlic to the hot oil. The residual heat will cook the garlic without burning it. Use a fork or a sturdy spoon to mash the softened feta and the burst tomatoes together. Stir vigorously until the cheese and tomato juices emulsify into a creamy, pinkish sauce. If the sauce looks too thick, add a splash of the reserved pasta water.
- Add the cooked, drained pasta directly into the baking dish with the sauce. Toss everything together until the pasta is thoroughly coated in the creamy feta mixture. Taste and add more salt or pepper if needed. Garnish with fresh basil or dried herbs and serve immediately while it is hot and velvety.
- Cook Time: 35 minutes