Ingredients:

  • 2 pints cherry tomatoes
  • 7 oz Greek feta cheese block
  • 0.5 cup extra virgin olive oil
  • 4 cloves garlic, smashed
  • 0.5 tsp red pepper flakes
  • 0.5 tsp kosher salt
  • 0.25 tsp freshly cracked black pepper
  • 10 oz dried pasta
  • 0.5 cup fresh basil leaves, chiffonade
  • 1 tsp lemon zest

Instructions:

  1. Preheat your oven to 200°C. Place the cherry tomatoes and smashed garlic in a 9x13 inch baking dish. Drizzle with the olive oil and season with salt, pepper, and red pepper flakes. Toss to coat.
  2. Clear a space in the center of the dish and nestle the block of feta right in the middle. Drizzle a little extra oil over the cheese.
  3. Bake for 30 minutes until the tomatoes have burst and the feta looks soft and slightly golden on the edges.
  4. While the tomatoes roast, cook the pasta in a large pot of salted water until al dente. Reserve 0.5 cup of starchy pasta water before draining.
  5. Mash the softened feta and roasted tomatoes together with a spoon to create a creamy sauce. Stir in the cooked pasta, adding reserved pasta water as needed to reach a glossy consistency. Garnish with fresh basil and lemon zest.