Ingredients:

  • 2 pints Cherry or Grape Tomatoes (900–950 grams)
  • 6–8 large cloves Garlic Cloves
  • 7–8 ounces Feta Cheese Block (200 grams, preferably in brine)
  • 1/3 cup Extra Virgin Olive Oil (80 ml)
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Red Pepper Flakes (Chilli Flakes)
  • 1/2 teaspoon Kosher Salt (or to taste)
  • 1/2 teaspoon Freshly Ground Black Pepper (or to taste)
  • 1 pound Dried Pasta (450 grams, such as Penne, Fusilli, or Farfalle)
  • 1/4 cup Fresh Basil Leaves, packed

Instructions:

  1. Preheat oven to 400°F / 200°C. Place the cherry tomatoes and whole garlic cloves into a 9x13 inch baking dish.
  2. Drizzle 1/4 cup (60 ml) of the olive oil over the tomatoes. Sprinkle with oregano, red pepper flakes, salt, and pepper. Toss gently to coat.
  3. Create a space in the centre of the tomatoes. Place the block of feta cheese directly in the clearing. Drizzle the remaining olive oil (about 1 tablespoon) directly over the feta block.
  4. Bake for 25–30 minutes, or until the tomatoes are completely softened, slightly blistered, and the feta is molten and lightly browned on top.
  5. About 10 minutes before the sauce is done, cook the pasta in a large pot of salted boiling water until al dente. Reserve approximately 1 cup (240 ml) of the starchy pasta cooking water. Drain the pasta immediately.
  6. Remove the hot baking dish from the oven. If garlic was baked whole, carefully squeeze the softened pulp from the skins into the sauce and discard the husks. Use a wooden spoon to mash the feta cheese and tomatoes together, stirring vigorously until a creamy, rustic sauce forms.
  7. Add the drained pasta directly to the baking dish. Toss thoroughly with the sauce. Add reserved pasta water, a tablespoon at a time, until the sauce coats the pasta beautifully and achieves a creamy consistency.
  8. Stir in most of the fresh basil. Taste and adjust seasoning (salt/pepper). Serve immediately, topped with the remaining fresh basil.