Ingredients:

  • 2 pints (500g) cherry tomatoes
  • 7 oz (200g) block of Greek feta cheese
  • 1/3 cup (80ml) extra virgin olive oil
  • 4 cloves (12g) garlic, minced
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (1g) red pepper flakes
  • 1/2 tsp (3g) sea salt
  • 1/2 tsp (1g) cracked black pepper
  • 1 lb (450g) short pasta (Penne, Rigatoni, or Fusilli)
  • 1/2 cup (120ml) reserved pasta water
  • 1/4 cup (15g) fresh basil leaves, torn

Instructions:

  1. Preheat your oven to 400°F (200°C). Place the cherry tomatoes around the edges of the baking dish, leaving a space in the center.
  2. Nestle the block of feta cheese in the middle of the dish. Drizzle the olive oil evenly over the tomatoes and cheese, then sprinkle with minced garlic, oregano, red pepper flakes, salt, and pepper.
  3. Roast in the oven for 30 minutes until the tomatoes have burst and the feta is softened with light golden-brown edges.
  4. While the vegetables roast, boil the short pasta in salted water until al dente. Reserve a half-cup of the starchy pasta water before draining.
  5. Add the drained pasta to the baking dish. Use a spatula to smash the roasted feta and tomatoes into a smooth, creamy sauce, stirring in the reserved pasta water and fresh basil until glossy.