Ingredients:

  • 2 pints Cherry or Grape Tomatoes (900 g)
  • 1/2 cup Extra Virgin Olive Oil (120 ml), divided
  • 2 large Shallots, quartered
  • 4 – 6 large Garlic cloves, whole, skin removed
  • 1 tsp Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 7 oz Feta Cheese (200 g), one solid block (do not use pre-crumbled)
  • 1/4 tsp Red Pepper Flakes (optional)
  • 12 oz Short Pasta Shape (340 g), such as Rigatoni or Penne
  • 1/2 cup Fresh Basil Leaves, roughly chopped, for finishing

Instructions:

  1. Preheat the oven to 400°F (200°C). In a 9x13 inch baking dish, spread the cherry tomatoes, quartered shallots, whole garlic cloves, salt, pepper, and red pepper flakes (if using). Drizzle generously with 1/4 cup (60 ml) of the olive oil. Toss gently to coat.
  2. Create a clear space in the center of the vegetables and place the entire block of feta cheese in this clearing. Drizzle the remaining 1/4 cup (60 ml) of olive oil directly over the feta block.
  3. Transfer the dish to the preheated oven and bake for 30–35 minutes, until the tomatoes are blistered and the feta is soft, bubbling, and lightly golden-brown on the edges.
  4. About 10 minutes before the feta is finished baking, bring a large pot of salted water to a rolling boil. Add the pasta and cook until perfectly al dente. Before draining, scoop out about 1 cup (240 ml) of the starchy pasta cooking water and set it aside. Drain the pasta thoroughly.
  5. Remove the baking dish from the oven. Using a spatula or wooden spoon, immediately mash the roasted tomatoes and the feta together in the baking dish. The hot oil and tomato juices will combine with the soft feta to form a creamy, rustic sauce.
  6. Add 1/2 cup (120 ml) of the reserved pasta water, stirring vigorously until the sauce is smooth and emulsified. Add the drained, hot pasta directly into the baking dish and toss well to coat every piece of pasta with the sauce.
  7. Stir in the fresh basil. Taste and adjust seasoning (add a little extra salt if needed). Serve immediately.