This recipe is a viral sensation for a reason – it’s incredibly easy and bursting with flavor!
Ingredients
- Cherry tomatoes (2 pints or 20 ounces)
- Extra-virgin olive oil (½ cup)
- Kosher salt and freshly ground black pepper
- Feta cheese block (8 ounces, drained)
- Pasta of your choice (10 ounces, rigatoni recommended)
- Garlic clove (1, finely grated)
- Red pepper flakes (pinch, optional)
- Fresh basil leaves (¼ cup, thinly sliced)
- Flaky sea salt (for serving)
Instructions
- Preheat your oven to 400°F (200°C). Grease a 9×13 inch baking dish.
- In the baking dish, toss cherry tomatoes with olive oil, salt, and pepper.
- Nestle the block of feta cheese in the center of the tomatoes. Drizzle more olive oil on top of the feta.
- Bake for 30-35 minutes, or until the tomatoes blister and burst and the feta is softened and melty.
- While the feta and tomatoes bake, cook your chosen pasta according to package directions until al dente.
- Once the feta mixture is done, remove from the oven. Add the cooked pasta, grated garlic, red pepper flakes (if using), and fresh basil to the baking dish. Toss everything together to combine, making sure to break up the feta cheese a bit.
- Serve immediately, topped with flaky sea salt for extra flavor.
