Baked Feta and Tomato Pasta

Ingredients

• 2 pintcherry tomatoes
• 8 ozfeta cheese, one block
• ⅓ cupolive oil
• 4garlic cloves, smashed
• ¼ tspred pepper flakes
• 10 ozpasta, rigatoni or cavatappi
• ½ cupbasil, torn
• salt
• black pepper

Method

1. Heat the oven to 400°F. Tip the tomatoes and garlic into a 9x13-inch baking dish, add half the oil and a good pinch of salt and pepper, and toss.

2. Nestle the block of feta in the middle, drizzle it with the rest of the oil and sprinkle with the pepper flakes.

3. Roast until the tomatoes have burst and the feta is soft and golden at the edges.

   ⏱ 35 min

4. Meanwhile, boil the pasta in salted water until al dente. Save 1/2 cup of the pasta water, then drain.

   ⏱ 11 min

5. Mash the feta and tomatoes together with a spoon until creamy, adding a splash of pasta water if it looks thick.

6. Add the pasta and basil, toss until everything is coated, and serve straight from the dish.