Creamy Cherry Tomato and Baked Feta Pasta

Preheat your oven to 400°F (200°C). Toss the cherry tomatoes, minced garlic, and red pepper flakes with most of the olive oil directly inside a large baking dish. Season with a pinch of salt and black pepper.

💡 Tip: Keep the tomatoes whole so they burst and release their juices during baking.

Clear a small space in the center of the baking dish and place the whole block of feta cheese there. Drizzle the remaining olive oil over the top of the feta.

💡 Tip: Using a block of feta in brine yields a creamier result than pre-crumbled feta.

Bake in the preheated oven for 30 minutes, or until the tomatoes have split open and the feta looks soft and lightly golden on top.

💡 Tip: You can broil for the last 2 minutes if you prefer a more blistered top.

While the sauce is roasting, cook the pasta in a large pot of boiling salted water according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.

💡 Tip: Do not rinse the pasta; the starches help the sauce cling to it.

Remove the baking dish from the oven. Use a sturdy fork or spoon to mash the roasted feta and burst tomatoes together, mixing vigorously until a smooth, uniform sauce forms.

💡 Tip: If the sauce feels too thick, splash in a little of the reserved pasta water to loosen it up.

Add the drained pasta and fresh basil to the baking dish. Toss everything together thoroughly until the pasta is fully coated in the creamy tomato-feta sauce. Serve warm.

💡 Tip: Garnish with extra fresh basil or a turn of freshly cracked black pepper right before eating.