# What You'll Need:
→ Pasta
01 - 14 ounces dried pasta (about 3 1/2 cups; penne, fusilli, or spaghetti)
→ Oven pan
02 - 7 ounces block feta cheese
03 - 17.6 ounces cherry tomatoes (about 3 1/3 cups), whole
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 crushed red pepper flakes (optional)
08 - 1/2 teaspoon fine sea salt
→ Finishing & garnish
09 - 1 handful fresh basil leaves (about 0.5 ounce or 1/2 cup loosely packed), roughly torn
10 - Zest of 1/2 lemon (optional)
# Method:
01 - Set the oven to 400°F and position a rack in the center.
02 - Place the block of feta in the center of a medium baking dish and arrange the whole cherry tomatoes and smashed garlic cloves around it.
03 - Drizzle the olive oil over the cheese and tomatoes, then season with sea salt, black pepper and red pepper flakes; gently toss the tomatoes to coat evenly without dislodging the feta.
04 - Bake for 25 to 30 minutes, until most tomatoes have burst and the feta is softened and lightly golden at the edges.
05 - While the feta roasts, bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente; before draining, reserve 1/2 cup of the cooking water.
06 - Remove the dish from the oven and use a spoon to break up the feta and gently mash the burst tomatoes until a creamy, slightly chunky sauce forms.
07 - Add the drained pasta directly to the baking dish and toss thoroughly to coat, adding a splash of the reserved pasta water as needed to loosen and emulsify the sauce to the desired consistency.
08 - Fold in the torn basil and lemon zest, then taste and adjust seasoning with additional salt or pepper if required.
09 - Divide among plates and serve immediately, garnished with extra basil leaves if desired.
