# What You Need:
→ Pasta
01 - 14 ounces dry pasta (penne, fusilli, or spaghetti)
→ Oven pan
02 - 7 ounces block feta cheese
03 - 1 pound cherry tomatoes, whole
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 - About 1 handful (approximately 1/2 ounce) fresh basil leaves, torn
10 - Zest of 1/2 lemon (optional)
# Directions:
01 - Set the oven to 400°F and position a rack in the center to ensure even roasting.
02 - Place the block of feta in the center of a baking dish and surround it evenly with whole cherry tomatoes and the smashed garlic cloves.
03 - Drizzle the olive oil over the feta and tomatoes, then sprinkle with sea salt, freshly ground black pepper and red pepper flakes if using; toss the tomatoes gently to coat.
04 - Roast for 25–30 minutes, until the tomatoes have burst, their skins blister, and the feta is golden and very soft.
05 - While the oven works, bring a large pot of salted water to a boil and cook the pasta according to package timing until al dente; reserve 1/2 cup of the cooking water before draining.
06 - Remove the baking dish from the oven and use a fork or spoon to break up the feta and crush the tomatoes, stirring until a creamy, slightly chunky sauce forms.
07 - Add the drained pasta directly to the baking dish and toss thoroughly to coat, adding reserved pasta water as needed to reach a glossy, smooth consistency.
08 - Fold in the torn basil leaves and lemon zest, then taste and adjust seasoning with salt and pepper as required.
09 - Portion onto plates or a serving bowl and garnish with extra basil leaves; serve hot.
