Roasted feta and burst tomatoes form a creamy sauce, tossed with pasta and fresh basil for a bright, easy dinner.
# Ingredient List:
→ Pasta
01 - 14 oz pasta of choice (penne, fusilli, or spaghetti)
→ Oven ingredients
02 - 7 oz block of feta cheese
03 - 1 lb cherry tomatoes, whole
04 - 3 tablespoons extra-virgin olive oil
05 - 3 garlic cloves, peeled and smashed
06 - 1/2 teaspoon freshly ground black pepper
07 - 1/2 teaspoon red pepper flakes (optional)
08 - 1/2 teaspoon sea salt
→ Finishing and garnish
09 - About 1/2 ounce fresh basil leaves, torn
10 - Zest of 1/2 lemon (optional)
# Steps:
01 - Position a rack in the center of the oven and preheat to 400°F.
02 - Place the feta block in the center of a baking dish and nestle the whole cherry tomatoes and smashed garlic cloves around it.
03 - Drizzle the feta and tomatoes with the olive oil, then sprinkle with sea salt, black pepper and red pepper flakes if using; gently toss the tomatoes to coat evenly without displacing the feta.
04 - Roast in the preheated oven for 25–30 minutes, until the tomatoes have burst and the feta is soft and lightly golden on top.
05 - While the cheese roasts, bring a large pot of generously salted water to a rolling boil and cook the pasta according to package instructions until al dente; reserve 1/2 cup of the pasta cooking water, then drain.
06 - Remove the dish from the oven and stir the roasted tomatoes, melted feta and garlic together until they form a creamy, cohesive sauce.
07 - Add the drained pasta directly to the baking dish and toss thoroughly to coat; add a splash of the reserved pasta water as needed to loosen the sauce and achieve a silky texture.
08 - Fold in the torn basil and lemon zest, taste and adjust seasoning with salt and pepper as required.
09 - Portion the pasta into bowls and garnish with additional basil leaves; serve immediately while warm.
