# What You Need:
→ Pasta
01 - 14 ounces dry pasta (penne, fusilli, or spaghetti), about 4 cups
→ Roasting pan
02 - 7 ounces block feta cheese
03 - 1 pound whole cherry tomatoes
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 red pepper flakes (optional)
08 - 1/2 teaspoon sea salt
→ Finishing & garnish
09 - 1 handful fresh basil leaves, about 1/2 ounce, roughly torn
10 - Zest of 1/2 lemon (optional)
# How To Make:
01 - Set the oven to 400°F (200°C) and position a rack in the middle.
02 - Place the block of feta in the center of a medium baking dish and nestle the whole cherry tomatoes and smashed garlic cloves around it in a single layer.
03 - Drizzle the feta and tomatoes with 3 tablespoons olive oil, then sprinkle with sea salt, black pepper and red pepper flakes if using; toss the tomatoes gently to coat them evenly.
04 - Bake for 25 to 30 minutes, until the tomato skins split, the juices run, and the feta becomes soft 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 pasta cooking water.
06 - Remove the baking dish from the oven and, using a spoon or spatula, break up the feta and stir it with the roasted tomatoes and garlic until a creamy sauce forms.
07 - Add the drained pasta directly to the baking dish and toss thoroughly to combine, adding the reserved pasta water a tablespoon at a time until you reach a silky consistency.
08 - Fold in the torn basil leaves and lemon zest, taste, and adjust seasoning with salt and pepper as needed.
09 - Transfer to plates or a serving dish and garnish with extra basil leaves; serve immediately while hot.
