# What You’ll Need:
→ Pasta
01 - 14 oz dry pasta (approximately 4 cups) — penne, fusilli, or spaghetti
→ Oven Pan Ingredients
02 - 7 oz block feta cheese
03 - 1 lb cherry tomatoes (about 3 cups), whole
04 - 3 tablespoons extra-virgin olive oil
05 - 3 garlic cloves, peeled and lightly 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, roughly torn
10 - Zest of 1/2 lemon (optional)
# How to Prepare:
01 - Set the oven to 400°F and position a rack in the center to preheat thoroughly.
02 - Place the block of feta in the center of a baking dish; arrange whole cherry tomatoes and smashed garlic around it. Drizzle with the olive oil and season with sea salt, black pepper and red pepper flakes. Toss the tomatoes gently so they are evenly coated.
03 - Bake for 25–30 minutes until the tomatoes have burst, released their juices and the feta is softened and beginning to turn golden at the edges.
04 - While the baking dish is in the oven, bring a large pot of well-salted water to a boil and cook the pasta according to package directions until al dente. Before draining, reserve 1/2 cup of the cooking water, then drain the pasta.
05 - Remove the baking dish from the oven. Using a spoon, mash and stir the roasted feta, tomatoes and garlic together in the dish until a creamy, cohesive sauce forms from the softened cheese and tomato juices.
06 - Add the drained pasta directly to the baking dish and toss thoroughly to coat with the sauce. If the mixture seems dry, add reserved pasta water a tablespoon at a time until the desired creaminess is reached.
07 - Fold in the torn basil leaves and lemon zest, taste, and adjust seasoning with additional salt or pepper as needed.
08 - Transfer to plates or serve directly from the dish while hot, garnished with extra basil if desired.
