2 pints cherry or grape tomatoes
1/3 cup extra virgin olive oil
½ teaspoon dry oregano
½ teaspoon dry basil
8-ounce block feta cheese
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
9-ounce dry pasta of choice, we used farfalle
2 large cloves fresh garlic, minced fine
Pinch red pepper flakes
Fresh basil, for garnish
Preheat oven to 400 degrees F.
In a 9X13 dish, add tomatoes, oil, dry oregano and dry basil and toss to coat.
Nestle the feta block in the center and turn to coat.
Place in the oven for 30 minutes.
While the tomatoes and cheese are roasting, place a large pot of salted water on to boil.
Five minutes prior to the end of the 30-minute cooking time, add the pasta to the water and cook according to the package directions.
After the tomatoes and cheese have been in the oven for 30 minutes, raise temperature to 450 degrees F. and cook for 10 minutes more.
Remove from the oven and add in the raw minced garlic and the red pepper flakes and stir the mixture, breaking up the tomatoes as you mix.
Once the pasta is cooked (which should be just as you remove the tomato cheese mixture from the oven), use a spider to remove the pasta and add to the tomato cheese mixture, then stir to combine. Add as much pasta water as needed to make a creamy sauce. (I added ¼ cup at first but added another cup of the pasta water after dinner to loosen up the leftovers).
Serve torn fresh basil over each portion.
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