Ingredients:

  • 1 block (7 oz / 200g) Greek feta cheese
  • 2 pints (500g) cherry tomatoes
  • 1/3 cup (80ml) extra virgin olive oil
  • 4 cloves (20g) garlic, peeled and smashed
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (1g) red pepper flakes
  • 1/2 tsp (3g) sea salt
  • 1/2 tsp (1g) cracked black pepper
  • 1 lb (450g) short pasta
  • 2 tbsp (30g) salt for boiling water
  • 1/2 cup (15g) fresh basil leaves, torn
  • 1/4 cup (10g) grated Parmesan cheese

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Place the block of feta in the center of a 9x13 inch baking dish.
  3. Scatter the cherry tomatoes around the feta.
  4. Drizzle the olive oil over everything and tuck the smashed garlic cloves among the tomatoes.
  5. Sprinkle with oregano, red pepper flakes, salt, and pepper.
  6. Bake for 30–35 minutes until the tomatoes have burst and the feta looks softened and slightly golden on top.
  7. While the bake is in its final 15 minutes, bring a large pot of salted water to a boil and cook pasta according to package directions until al dente.
  8. Reserve 1 cup (240ml) of the starchy pasta water before draining the pasta.
  9. Remove the baking dish from the oven and mash the softened feta and burst tomatoes together using a fork or spoon.
  10. Stir vigorously until the mixture becomes a smooth, creamy paste.
  11. Gradually stir in 1/4 cup (60ml) of the reserved pasta water to emulsify the sauce.
  12. Toss the cooked pasta into the sauce and finish with fresh basil and grated Parmesan cheese.