Ingredients:

  • 1.5 lbs (680g) cherry tomatoes, preferably on the vine
  • 1/4 cup (60ml) extra virgin olive oil, plus extra for drizzling
  • 4 cloves garlic, minced (about 2 tablespoons)
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste
  • 8 ounces (225g) block of feta cheese, preferably Greek
  • 1 pound (450g) pasta of your choice (penne, rigatoni, or fusilli work well)
  • 1/4 cup (packed) fresh basil leaves, roughly chopped
  • Optional: Lemon wedges for serving

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Add the cherry tomatoes, minced garlic, red pepper flakes (if using), and dried oregano to the baking dish. Drizzle with olive oil and season with salt and pepper. Toss gently to combine.
  3. Place the block of feta cheese in the center of the tomato mixture. Drizzle the feta with a little extra olive oil.
  4. Bake in the preheated oven for 30 minutes, or until the tomatoes have burst and are softened and the feta is melted and slightly golden.
  5. While the tomatoes and feta are baking, cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  6. Remove the baking dish from the oven. Use a fork to mash the feta and tomatoes together, creating a creamy sauce.
  7. Add the cooked pasta to the baking dish. Toss to coat the pasta with the sauce. Add a little of the reserved pasta water if the sauce is too thick. Stir in the fresh basil.
  8. Serve immediately, garnished with extra basil and a squeeze of lemon juice, if desired.