# What You Need:
→ Pasta
01 - 14 oz dried pasta (penne, fusilli, or spaghetti)
→ Oven-pan ingredients
02 - 7 oz block feta cheese
03 - 1 lb whole cherry tomatoes
04 - 3 tablespoons extra-virgin olive oil
05 - 3 garlic cloves, peeled and smashed
06 - 1/2 teaspoon freshly ground black pepper
07 - 1/2 teaspoon red pepper flakes (optional)
08 - 1/2 teaspoon sea salt
→ Finishing & garnish
09 - about 0.5 oz fresh basil leaves, roughly torn
10 - zest of 1/2 lemon (optional)
# Step-by-Step Guide:
01 - Set oven to 400°F and position a rack in the center.
02 - Place the block of feta in the center of a baking dish and surround it with whole cherry tomatoes and the smashed garlic cloves.
03 - Drizzle the feta and tomatoes with the olive oil and sprinkle with sea salt, black pepper and red pepper flakes (if using); toss the tomatoes gently to coat.
04 - Bake for 25–30 minutes, until the tomatoes have burst and the feta is golden and soft.
05 - While the feta roasts, cook the pasta in a large pot of generously salted boiling water according to package directions; reserve 1/2 cup of the cooking water before draining.
06 - Remove the baking dish from the oven and use a spoon to break up the feta and crush the roasted tomatoes, stirring until a creamy sauce forms.
07 - Add the drained pasta directly to the baking dish and toss thoroughly to coat, adding reserved pasta water a little at a time to reach the desired creaminess.
08 - Stir in the torn basil and lemon zest, taste and adjust seasoning with additional salt or pepper if needed.
09 - Divide among plates and garnish with extra basil leaves; serve immediately while hot.
