Ingredients
Scale
- 1 box (16 oz) Dry Pasta (Penne, Fusilli, or Rotini) – approx. $1.00
- 2 pints Cherry or Grape Tomatoes – approx. $4.00
- 1 block (7-8 oz) Feta Cheese – approx. $4.00
- 1/2 cup Extra Virgin Olive Oil (Pantry staple)
- 3 cloves Garlic, minced (Pantry staple)
- 1 tsp Dried Oregano or Italian Seasoning (Pantry staple)
- Salt and Black Pepper to taste
- Optional: Red pepper flakes for heat
Instructions
- Preheat your oven to 400°F (200°C). Grab a medium to large baking dish. Dump the two pints of cherry tomatoes into the dish and drizzle them with half of the olive oil. Toss them around until they are well-coated. Sprinkle the minced garlic, dried oregano, salt, and pepper over the tomatoes and toss once more to distribute the flavors evenly.
- Clear a small space in the center of the tomatoes and place the entire block of feta cheese right in the middle. Drizzle the remaining olive oil over the top of the cheese. 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 reaches “al dente” texture. Before draining the pasta, scoop out about 1/2 cup of the starchy pasta water and set it aside. This water is the secret to a smooth, cohesive sauce.
- Remove the baking dish from the oven. Use a fork or a sturdy spoon to mash the softened feta cheese and the roasted tomatoes together. They will swirl into a creamy, pinkish sauce. Pour the cooked pasta into the baking dish and toss everything together until the pasta is fully coated. If the sauce feels too thick, splash in a little bit of that reserved pasta water. Serve immediately while hot and bubbly.
- Cook Time: 40 minutes