Ingredients:

  • 1 pound (450g) cherry tomatoes
  • 1 (8-ounce/225g) block of feta cheese
  • 4 cloves garlic, minced
  • 1/4 cup (60ml) olive oil, extra virgin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 pound (450g) pasta (penne, rigatoni, or your favourite shape)
  • 1/4 cup (packed) fresh basil leaves, roughly chopped
  • Lemon zest from 1/2 a lemon, for added brightness (Optional)

Instructions:

  1. Preheat oven to 400°F (200°C). In the baking dish, add cherry tomatoes.
  2. Add minced garlic, olive oil, oregano, red pepper flakes (if using), salt, and pepper to the tomatoes. Toss well to coat evenly.
  3. Place the block of feta cheese in the centre of the tomato mixture. Drizzle the feta with a little extra olive oil.
  4. Bake in the preheated oven for 35-40 minutes, or until the tomatoes are bursting and the feta is softened and slightly golden.
  5. While the feta and tomatoes are baking, cook the pasta according to package directions. Reserve about 1 cup of pasta water before draining.
  6. Once the baking is complete, remove the dish from the oven. Use a fork to mash the baked feta and tomatoes together, creating a creamy sauce.
  7. Add the drained pasta to the baking dish and toss well to coat with the feta-tomato sauce. Add reserved pasta water, a little at a time, if needed to achieve your desired sauce consistency.
  8. Stir in the chopped fresh basil (and lemon zest, if using).
  9. Serve immediately, garnished with extra olive oil, fresh basil, and red pepper flakes (optional).