Ingredients:

  • 5 pounds Cherry or Grape Tomatoes
  • 7 ounces (1 block) Feta Cheese, full-fat, preferably packed in brine
  • 1/3 cup Extra Virgin Olive Oil (EVOO)
  • 4 cloves Garlic, peeled and smashed or roughly chopped
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Red Pepper Flakes (Chilli Flakes)
  • 1 teaspoon Salt (Kosher or Sea)
  • 1/2 teaspoon Black Pepper, freshly ground
  • 1 teaspoon Balsamic Vinegar (optional)
  • 12 ounces Short-cut Pasta (Penne, Farfalle, or Rigatoni)
  • 1/2 cup Fresh Basil Leaves, roughly chopped
  • 1/2 cup Reserved Pasta Water

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Season the Tomatoes: Place the cherry tomatoes, smashed garlic cloves, dried oregano, red pepper flakes, salt, and black pepper into the baking dish. Drizzle generously with 3/4 of the olive oil. Toss everything together until well coated.
  3. Position the Feta: Create a clear space in the centre of the tomatoes and place the whole block of feta cheese in the middle. Drizzle the remaining olive oil and the optional balsamic vinegar over the feta block.
  4. Bake: Transfer the dish to the preheated oven. Bake for 30 minutes, or until the tomatoes have burst, wrinkled, and begun to caramelize, and the feta is molten and slightly golden on top.
  5. Boil Pasta: While the sauce is baking (around the 15-minute mark), bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente (firm to the bite).
  6. Reserve Water: Before draining, scoop out about 1/2 cup (120 ml) of the starchy cooking water and set it aside. Drain the remaining pasta immediately.
  7. Mash the Sauce: Carefully remove the hot baking dish from the oven. Using a wooden spoon or spatula, aggressively mash the soft tomatoes and the melted feta together to create a creamy sauce base. The roasted garlic should easily dissolve into the mixture.
  8. Emulsify: Add the drained pasta directly into the baking dish. Pour in half of the reserved pasta water (1/4 cup) and toss vigorously until the sauce coats the pasta beautifully. Add more reserved water, a tablespoon at a time, until the desired creaminess is achieved.
  9. Serve: Stir in the fresh basil leaves. Taste and adjust seasoning (salt/pepper) if necessary. Serve immediately.