- 2 pints or 3-4 cups cherry tomatoes
- 2-4 garlic cloves
- 1/2 cup olive oil
- One 7- to 10-oz. block feta cheese
- 10-12 ounces short pasta, cooked and drained, water reserved
- 1/2 cup thinly sliced fresh basil
- Flake salt and fresh pepper
Preheat oven to 400°F.
In a 9x13-inch baking dish, combine the tomatoes, garlic cloves and olive oil. Toss well and season lightly with salt and pepper.
Place the block of feta in the center of the baking dish, turning several times to coat in oil. Season lightly with salt and black pepper.
Place in the oven uncovered and bake until the tomatoes have all popped and the feta is browned, about 40 minutes.
Using the back of a large spoon, smash the tomatoes and feta until it becomes a sauce. Add pasta and stir to combine. Add reserved pasta water a little at a time if the sauce is too thick.
Season to taste with salt and pepper and garnish with fresh basil.
Optional additions include a teaspoon of Italian seasoning, dried oregano or thyme, a pinch of red pepper flakes, sliced red onion, lemon zest, kalamata olives or asparagus spears.