Baked Feta Pasta - Serves 4

BAKED FETA PASTA - creamy and hearty in 45 minutes 

Adapted from: Washington Post

Yield: 4 large servings

Ingredients

• About 2 pints (16-18 oz / 500 grams) cherry or grape tomatoes
• 4 cloves garlic, halved lengthwise
• 1/4 cup + 1 tbsp extra-virgin olive oil, divided
• Kosher salt
• 1 block (7 ounces / 200 grams) Greek feta cheese - REAL feta cheese (sheep or goat's milk for the correct texture), such as Atalanta brand
• 1/2+ tsp crushed red pepper flakes, as desired
• Freshly ground black pepper
• Optional: Dash of dried Italian herbs (e.g., oregano)
• 12 oz medium-length dried pasta, such as campanelle, trotolle, rigatoni or rotini (anything that captures the sauce well)
• Fresh basil leaves, for serving (optional, but colorful)

Equipment: 9x13" baking dish, oven, large pot for pasta

Directions:

1. Position a rack in the middle of the oven and preheat to 400 degrees F.

2. In a 9-by-13-inch baking dish, combine the tomatoes, garlic and 1 tbsp of the olive oil. Sprinkle with some salt and toss to coat. 

3. Place the block of feta cheese in the center of the tomatoes and garlic, top with the remaining 1/4 cup olive oil, and sprinkle the entire dish with red pepper flakes, Italian herbs as desired, and a little black pepper. 

4. Bake for about 40 minutes, until the tomatoes have burst their skins.

5. After 20 minutes, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta water, and then drain the pasta (don't rinse).

6. Mash the feta and tomatoes with a fork or potato masher. Mix until evenly combined and creamy. Add the pasta and mix, adding the reserved pasta water as needed if it looks a little dry. Taste, and season with additional salt and pepper, if desired. 

7. To serve, divide among bowls and top with plenty of basil leaves.