Tangy baked feta melts with cherry tomatoes and basil, creating a rich, creamy Mediterranean pasta dish.
# Components:
→ Vegetables & Herbs
01 - 18 ounces cherry tomatoes
02 - 3 cloves garlic, minced
03 - 1 handful fresh basil leaves, plus extra for garnish
→ Dairy
04 - 7 ounces whole block feta cheese
→ Pantry
05 - 12 ounces dried pasta, such as penne, fusilli, or spaghetti
06 - 1/4 cup extra virgin olive oil
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon crushed red pepper flakes (optional)
09 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Preheat the oven to 400°F (200°C).
02 - In a large baking dish, combine cherry tomatoes, minced garlic, and most of the olive oil. Season with salt, freshly ground black pepper, and dried oregano. Toss to evenly coat.
03 - Position the block of feta cheese in the center of the tomatoes. Drizzle remaining olive oil over the feta and sprinkle with red pepper flakes if desired.
04 - Bake for 30 to 35 minutes, or until tomatoes are blistered and bursting, and the feta is soft and lightly golden.
05 - While the tomatoes are baking, bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining.
06 - Remove the baking dish from the oven. Using a wooden spoon or fork, gently mash the feta and tomatoes together, creating a creamy, cohesive sauce.
07 - Add drained pasta directly to the baking dish. Toss gently, incorporating the reserved pasta water as needed until the sauce reaches a creamy consistency.
08 - Stir in most of the fresh basil and adjust seasoning with additional salt and pepper if necessary. Serve immediately, garnished with extra basil leaves.
