Ingredients
Scale
- 2 pints (approx. 20 oz) cherry or grape tomatoes
- 1 block (7-8 oz) Greek feta cheese (do not use crumbled feta)
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon red pepper flakes
- 4 cloves garlic, minced
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 12 oz dried pasta (cavatappi, rotini, or penne work best)
- 1/2 cup fresh basil leaves, torn
- Optional: 1 cup baby spinach
Instructions
- Preheat your oven to 400°F (200°C). Grab a large 9×13-inch baking dish. Place the cherry tomatoes in the dish and pour the extra virgin olive oil over them. Sprinkle the minced garlic, red pepper flakes, dried oregano, salt, and pepper over the tomatoes. Toss everything together until the tomatoes are well-coated. Clear a space in the center of the dish and place the whole block of feta right in the middle. Flip the feta over once to ensure it is coated with the olive oil.
- 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 golden on top. If you want a bit more color, you can turn on the broiler for the last 2 to 3 minutes, but watch it closely so the garlic doesn’t burn.
- While the feta and tomatoes are roasting, bring a large pot of salted water to a boil. Cook your chosen pasta according to the package instructions until it is al dente. Before draining the pasta, reserve about 1/2 cup of the starchy pasta water. This water is the secret ingredient for making the sauce perfectly smooth and glossy.
- Remove the baking dish from the oven. Immediately use a fork or a spoon to mash the softened feta and the burst tomatoes together. Stir until they form a creamy, pinkish sauce. Add the cooked pasta and the fresh basil directly into the baking dish. If the sauce feels too thick, splash in some of the reserved pasta water. Toss everything until the pasta is fully coated in the creamy feta goodness. Serve immediately while it is hot and melty.
- Cook Time: 45 minutes