Lily Walker
Course: Main Course Cuisine: Italian Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes Calories: 300kcal
Let’s get started!
– 2 pints cherry tomatoes 20 ounces – ½ cup extra virgin olive oil – 2 cloves garlic smashed – ½ teaspoon kosher salt – ¼ teaspoon freshly ground black pepper – Pinch of red pepper flakes optional – 1 8-ounce block feta cheese, drained – 8-10 ounces rigatoni cavatappi, penne, farfalle, or similar – ¼ cup thinly sliced fresh basil leaves + more for garnish
1. Set oven temperature to 400°F. 2. In a baking dish, mix together tomatoes, olive oil, crushed garlic cloves, salt, black pepper, and red pepper flakes. Toss in the coat. In the center of the tomatoes, place the feta cheese.
3 Bake for forty minutes, or until the feta has melted and the tomatoes have burst. 4. In the meantime, follow the directions on the package and cook the pasta in a big pot of boiling, salted water until it is al dente. After draining the pasta, set aside ½ cup of the pasta water.
5. After the tomatoes are cooked, take the baking dish out of the oven and sprinkle with the fresh basil. 6. A creamy sauce is created by mashing the tomatoes and feta together. Combine half of the pasta water with the pasta. Mix thoroughly. If necessary, add additional pasta water. 7. Garnish with more fresh basil before serving.