Baked Feta Pasta
2 pints (20 ounces) cherry tomatoes
1/2 cup extra-virgin olive oil
¼ teaspoon sea salt
¼ teaspoon black pepper
One 8-ounce block feta cheese, drained preferably sheep’s milk
10 ounces pasta of your choice
2 garlic cloves minced
Pinch crushed red pepper flakes, optional
1/4 cup fresh basil leaves chopped
o Preheat the oven to 400 degrees.
o Place tomatoes in the oven safe baking dish. Pour in olive oil, salt and pepper and combine to coat.
o Place feta in the middle of the baking dish
o Bake for about 30-35 minutes until the tomatoes have burst and the feta has softened.
o While the tomatoes and feta are baking, prepare your pasta according to the package (cook al dente). Reserve a ½ cup of cooked pasta water.
o As soon as the dish comes out of the oven, stir in the garlic, basil, and red pepper flakes (if using). Add the pasta and toss until evenly coated. If the sauce is too thick, add a little pasta water a couple tablespoons at a time.