Pasta – Baked Feta Tomato Pasta (Gina’s)

  • 8 ounces pasta of choice like cavatappi
  • 2 pints cherry tomatoes
  • 8 ounce block of feta (Gina buys at Aldi, can substitute crumbled feta)
  • 1/2 cup extra virgin olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 garlic cloves minced
  • 1/4 cup fresh basil packed and chopped plus more for serving

INSTRUCTIONS

  1. Preheat oven to 400 degrees Fahrenheit. Place the cherry tomatoes in an oven-safe baking dish. Pour the olive oil on the top and season with salt and pepper. Toss to combine.
  2. Place the feta block in the middle of the baking dish surrounded by the cherry tomatoes, and flip a couple of times to coat it with the olive oil and seasoning.
  3. Bake in the preheated oven for 35 minutes, until the cherry tomatoes burst, and the feta cheese melts.
  4. While that is baking, cook the pasta in a pot of salted water until al dente. Drain, reserving 1/2 cup of the cooking liquid in case you want to toss it in.
  5. When you take the tomatoes/feta out of the oven, immediately add the minced garlic and fresh basil to combine.  Then add the cooked pasta.  Garnish with more fresh basil and serve.