Ingredients
Scale
- 1 block (7-8 oz) Feta cheese (Store brand usually costs around $3.50)
- 2 pints Cherry or Grape tomatoes ($4.00)
- 1 lb Short pasta like Penne or Rotini ($1.00)
- 1/2 cup Extra virgin olive oil (Pantry staple)
- 3 cloves Garlic, minced ($0.25)
- 1 tsp Dried oregano or Italian seasoning (Pantry staple)
- Red pepper flakes to taste (Pantry staple)
- Salt and black pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Grab a large 9×13 inch baking dish. Dump the cherry tomatoes into the dish and drizzle them with about 1/4 cup of olive oil. Toss the tomatoes until they are well-coated. Sprinkle the minced garlic, dried oregano, salt, and pepper over the tomatoes. Create a small space in the center of the dish and place the whole block of feta cheese right there. Drizzle the remaining olive oil over the cheese and add a pinch of red pepper flakes on top for a little kick.
- Place the baking dish in the oven and bake for 30 to 35 minutes. You want the tomatoes to be bursting and the feta to look soft and slightly browned on the edges. While the feta and tomatoes are roasting, bring a large pot of salted water to a boil. Cook your pasta according to the package instructions until it is al dente. Important: Before you drain the pasta, reserve about 1/2 cup of the starchy pasta water. This is the secret to getting a smooth, creamy sauce later on.
- Once the feta and tomatoes are finished, remove the dish from the oven. Use a fork or a wooden spoon to mash the softened feta and the burst tomatoes together. Stir vigorously until they form a creamy, cohesive sauce. If the sauce looks too thick, add a splash of the reserved pasta water. Toss in the cooked pasta and mix until every noodle is coated in that cheesy goodness. Garnish with fresh basil if you have some on hand, and serve immediately while it is piping hot.
- Cook Time: 40 minutes