Ingredients
Scale
- 1 box (16 oz) high-quality spaghetti
- 1 block (8 oz) Greek Feta cheese (do not use crumbles)
- 2 pints cherry or grape tomatoes
- 1/2 cup extra virgin olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional for heat)
- Fresh basil leaves, torn for garnish
- Salt and black pepper to taste
- 1/2 cup reserved pasta water
Instructions
- Preheat your oven to 400°F (200°C). Find a medium-sized baking dish that can comfortably hold all the tomatoes. Place the block of feta cheese right in the center of the dish. Surround the feta with the cherry tomatoes. Drizzle the extra virgin olive oil over everything, ensuring the feta and tomatoes are well-coated. Sprinkle the minced garlic, dried oregano, red pepper flakes, salt, and pepper over the tomatoes.
- Place the baking dish in the center rack of the oven. Bake for 30 minutes. You want to see the tomatoes starting to burst and the edges of the feta cheese turning a beautiful golden brown. The tomatoes will release their juices, mixing with the olive oil to create the base of your sauce.
- While the cheese and tomatoes bake, bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until it reaches “al dente” texture. Before draining the pasta, carefully scoop out at least 1/2 cup of the starchy pasta water and set it aside. Drain the spaghetti and keep it warm.
- Remove the baking dish from the oven. Use a fork or a potato masher to immediately mash the softened feta and the burst tomatoes together. Stir vigorously until the mixture becomes a smooth, creamy sauce. Add the cooked spaghetti directly into the baking dish. Pour in a splash of the reserved pasta water to loosen the sauce and help it cling to the noodles. Toss everything together until the spaghetti is fully coated. Garnish with fresh basil and serve immediately.
- Cook Time: 40 minutes