Fresh Tomato and Feta Pasta

This recipe for fresh tomato and feta pasta is ridiculously simple and incredibly delicious! Bonus: it dirties very few dishes.

📝 Ingredients

• 24 ounces grape or cherry tomatoes
• 4-6 cloves garlic (peeled)
• 1 8-ounce block of feta cheese (drained)
• 1/3-1/2 cup extra virgin olive oil
• 1/4 teaspoon kosher salt
• 1 pinch red pepper flakes (optional)
• 8 ounces pasta (I like Cellentani)
• 1 handful basil (fresh, sliced)

👨‍🍳 Instructions

1. 1Preheat oven to 400℉. Rinse tomatoes and place in a 9x13" baking dish. Add the cloves of garlic evenly around the pan. Nestle the entire block of feta in the center of the tomatoes. Sprinkle with salt and pepper flakes (if using.)
2. 2Drizzle with olive oil, toss tomatoes around lightly, and bake for 30 minutes.
3. 3When the tomatoes have about 15 minutes to go, bring a large pot of salted water to a boil. When it boils, cook the pasta al dente.
4. 4About the time you add the pasta, increase the heat to 450℉ and finish off the feta and tomatoes at the higher temperature.
5. 5When the pasta is done cooking, reserve ¼ cup of pasta water, drain, and set aside.
6. 6Remove the tomatoes from the oven and smoosh the cheese and tomatoes, stirring together to create a creamy sauce. Add the pasta directly to the baking dish and stir.
7. 7If necessary, add the reserved pasta water to create a sauce-like consistency. Top with sliced fresh basil and a sprinkle of salt to taste.