# Components:
→ Pasta
01 - 14 oz dry pasta (penne, fusilli, or spaghetti)
→ Oven components
02 - 7 oz block feta cheese
03 - 1 lb whole cherry tomatoes
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 fine sea salt
→ Finishing & garnish
09 - About 1/2 cup loosely packed fresh basil leaves, torn
10 - Zest of 1/2 lemon (optional)
# Directions:
01 - Preheat the oven to 400°F.
02 - Place the block of feta in the center of a baking dish and surround it with the whole cherry tomatoes and smashed garlic cloves.
03 - Drizzle 3 tablespoons olive oil over the feta and tomatoes, then sprinkle with 1/2 teaspoon sea salt, 1/2 teaspoon black pepper and red pepper flakes if using; toss the tomatoes gently to coat.
04 - Bake for 25–30 minutes, until the tomatoes have burst and the feta is browned at the edges and very soft.
05 - Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente; reserve 1/2 cup pasta cooking water before draining.
06 - Remove the baking dish from the oven and mash or stir the roasted feta and tomatoes together until a creamy sauce forms.
07 - Add the drained pasta directly to the baking dish and toss to combine, adding reserved pasta water a few tablespoons at a time to reach the desired creaminess.
08 - Fold in the torn basil and lemon zest, taste and adjust seasoning with salt and pepper if needed.
09 - Serve immediately, garnished with extra basil leaves.
