Ingredients
Units
Scale
- 2 pints cherry or grape tomatoes (or 4-5 medium garden tomatoes, chopped)
- 1 block (8 oz) feta cheese
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 10 ounces pasta (penne, rotini, or shells)
- 1/2 cup reserved pasta water
- Fresh basil, for topping
Instructions
- Preheat oven to 400°F (200°C).
- Place feta in the center of a baking dish. Surround with tomatoes.
- Drizzle with olive oil, sprinkle with garlic, and season with salt and pepper.
- Bake for 30 minutes, or until tomatoes burst and feta is golden.
- While baking, cook pasta according to package directions. Reserve ½ cup pasta water before draining.
- Remove dish from oven. Smash tomatoes and feta with a spoon until creamy.
- Toss in cooked pasta, adding reserved pasta water a little at a time until the sauce is silky.
- Top with fresh basil and extra black pepper. Serve warm.
Notes
- Add red pepper flakes for heat.
- Stir in spinach, kale, or arugula for extra greens.
- Swap feta for goat cheese if preferred.
- Great with grilled chicken, shrimp, or roasted veggies for more protein.