Baked Feta Pasta with Roasted Tomatoes

Step 1

Preheat the oven to 465F° with the baking rack in the middle.

Step 2

In a 7"x10" baking dish (or something similar size) toss together 16 oz of cherry tomatoes, 1/2 a chopped onion, 5-6 garlic cloves, 1/2 tsp dried basil, 1/2 tsp oregano, 1/2 tsp red pepper flakes, black pepper and most of the olive oil (reserve about 1-2 tablespoons). Then, add the 8 oz block of feta cheese in the middle and sprinke with the remainder of the olive oil.

Step 3

Bake uncovered for about 25-35 minutes depending on how much browinng you like on the tomatoes. The tomatoes should be well golden-brown and soft, and the feta cheese nice and melty soft. If everything starts to brown too fast, turn down the heat slightly.

Step 4

Meanwhile, bring a large pot of water to a boil, season it with salt generously, and cook the pasta in the water until al dente. Resrve about 1 cup of pasta water before draining the pasta.

Step 5

Once the feta and the tomatoes are baked, mash the baked feta and tomatoes into a smooth mixture, then add the drained pasta and keep stirring until the pasta is well coated in the sauce. Mix in some pasta water if the pasta seems dry.

Step 6

Lastly, stir in the chopped parsley or basil and serve. Another great option would be a couple of handfuls of arugula or spinach. Add them together with the warm pasta and stir them in for a delightful addition of flavor and nutrition.