# Components:
→ Vegetables
01 - 1 pound cherry tomatoes
02 - 3 garlic cloves, peeled and minced
03 - 1 small red onion, thinly sliced (optional)
→ Dairy
04 - 7 ounces block feta cheese
→ Pasta
05 - 12 ounces dried pasta such as penne or fusilli
→ Oils & Seasonings
06 - 1/4 cup extra virgin olive oil
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon crushed red pepper flakes (optional)
09 - Freshly ground black pepper, to taste
10 - Sea salt, to taste
→ Fresh Herbs
11 - Small bunch fresh basil, roughly torn
# Method:
01 - Preheat oven to 400°F.
02 - Combine cherry tomatoes, minced garlic, and sliced red onion (if using) in a large ovenproof baking dish. Drizzle with half the olive oil, then season with sea salt, black pepper, oregano, and red pepper flakes. Toss gently to coat.
03 - Clear a space in the center of the dish and place the block of feta cheese. Drizzle the remaining olive oil over the feta.
04 - Transfer baking dish to oven and roast for 30–35 minutes, until tomatoes are soft and blistered, and feta turns golden.
05 - Meanwhile, cook pasta in a large pot of salted boiling water according to package directions until al dente. Reserve about 1/2 cup pasta water, then drain.
06 - Remove dish from oven. Using a fork, mash together feta and vegetables until creamy.
07 - Add drained pasta to baking dish, tossing thoroughly. Stream in reserved pasta water, incorporating until the sauce is silky and coats the noodles.
08 - Fold in torn basil leaves. Adjust seasoning with additional salt and pepper as needed. Serve immediately, garnished with extra basil if desired.
