Ingredients
- 2 pints cherry tomatoes
- 1/2 cup extra-virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 block feta cheese 8 ounces
- 8 ounces pasta cavatappi or pasta of choice
- 1/2 cup reserved pasta water
- 3 garlic cloves minced
- Fresh lemon zest to taste (optional)
- 1/3 cup fresh basil chopped (plus extra for garnish)
Instructions
- Preheat the oven to 400°F. In an oven-safe baking dish, toss cherry tomatoes with olive oil, salt, and black pepper until well coated.
- Place the block of feta cheese in the center of the dish. Gently turn it a couple of times so that it becomes coated with oil and seasonings.
- Place in the preheated oven and bake for 35 minutes, or until the tomatoes burst and the feta softens.
- Meanwhile, cook the pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water before draining.
- Remove the baking dish from the oven and immediately stir in the minced garlic, lemon zest (if using), and chopped basil to let their flavors meld in the heat.
- Toss the cooked pasta into the dish, adding reserved pasta water as needed to create a smooth, creamy sauce. Serve warm and garnish with extra fresh basil if desired.
