# What You'll Need:
→ Pasta
01 - 14 oz dry pasta (penne, fusilli, or spaghetti)
→ Oven Pan Ingredients
02 - 7 oz block feta cheese
03 - 1 lb 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, roughly torn (about 0.5 oz)
10 - Zest of 1/2 lemon (optional)
# How-To Steps:
01 - Preheat oven to 400°F.
02 - Place the feta block in the center of a baking dish and arrange the whole cherry tomatoes and smashed garlic cloves around it.
03 - Drizzle the feta and tomatoes with the olive oil and sprinkle with black pepper, red pepper flakes (if using), and sea salt; toss the tomatoes gently to coat.
04 - Bake for 25–30 minutes, until the tomatoes have burst and the feta is golden and softened.
05 - While the dish roasts, bring a large pot of well-salted water to a boil and cook the pasta until al dente according to package directions; reserve 1/2 cup of the pasta cooking water, then drain.
06 - Remove the baking dish from the oven and stir the roasted feta and tomatoes together in the hot dish until they collapse into a creamy sauce.
07 - Add the drained pasta directly to the baking dish and toss thoroughly to coat, adding reserved pasta water a little at a time to reach the desired creaminess.
08 - Stir in the torn basil and lemon zest, then taste and adjust seasoning with salt and pepper as needed.
09 - Serve immediately, garnished with additional basil leaves if desired.
