Ingredients:

  • 7 oz block feta cheese
  • 2 pints cherry tomatoes
  • 1/2 cup extra virgin olive oil
  • 4 garlic cloves, smashed
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 lb rigatoni or penne pasta
  • 1/2 cup fresh basil leaves, torn
  • 1/2 cup reserved pasta water
  • 1 tsp fresh lemon zest

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Place the block of feta in the center of a 9x13 inch baking dish. Surround the cheese with cherry tomatoes and smashed garlic.
  3. Drizzle the olive oil evenly over the ingredients and sprinkle with dried oregano and red pepper flakes.
  4. Bake for 30–35 minutes until the tomatoes have burst and the feta is softened with slight mahogany-colored edges.
  5. While the vegetables roast, boil the pasta in salted water until al dente. Reserve 1/2 cup of pasta water before draining.
  6. Use a wooden spoon or potato masher to smash the roasted feta and tomatoes together into a velvety paste.
  7. Stir in the cooked pasta, reserved pasta water, and lemon zest. Toss until the sauce is glossy and well-combined.
  8. Fold in fresh basil leaves just before serving.